Today we’re sharing a recipe for iced matcha latte made with soy milk. This drink is mildly sweet, slightly bitter and delicious!
What is Matcha?
Matcha is a type of powder made by grinding green tea leaves. I’m sure you’ve heard of it, it’s pretty popular these days.
It’s become a bit of a health craze in the west, with people drinking it to lose weight or even adding it to smoothies etc.
Because of this, matcha powder has become more accessible. You can probably even find it in well stocked supermarkets. If not you can check specialist tea stores or asian supermarkets, it’s easy to order online as well.
Choosing matcha powder can be a little overwhelming, there are many different brands and grades and they can also be very expensive. They are even matcha powders specifically for baking.
I’ve had my fair share of good and bad matcha powder, the best thing to do is read product reviews and buy small quantities at a time so that you can find your “go to matcha powder”.
You can tell from the smell and also the colour, whether you’ve purchased good matcha powder. It should smell quite fresh and the colour should be vibrant green! I bought matcha which was a dark desaturated green in England once, and needless to say, it tasted horrible!
We’re pretty lucky living in Aichi prefecture, close to a small city called Nishio which is famous for its matcha powder. Of course I’m biased, but if you can get your matcha powder from Japan (imported or otherwise) I don’t think you can go wrong. In my experience, Japan doesn’t have bad matcha powder haha.
Frequently Asked Questions
What does Matcha taste like?
If I describe Matcha in one word, I would pick “complex”. It has bitterness, sweetness, smoothness, richness…everything is in one package!
Is Matcha healthy?
Matcha is packed with many kinds of nutrition such as vitamin, mineral, polyphenol…etc So yes it is believed to be healthy drink!
Does matcha contain caffeine?
Yes, it does. The amount of caffeine in a cup of matcha is similar to a cup of coffee.
How can I make a matcha latte taste better?
Matcha latte can be an acquired taste due to the bitterness and also depending on the grade of matcha you use. You can take the bitter edge off by adding sugar or honey. We used brown sugar in our recipe, many Japanese desserts use black sugar syrup with matcha and it’s a really delicious combination! In addition to brown sugar, matcha also pairs very nicely with vanilla and many coffee shops add vanilla syrup to their matcha drinks!
NON-DAIRY ALTERNATIVES WITH MATCHA
Like I mentioned in our previous latte recipe that uses Hojicha (see how to make a hojicha latte here!) many Japanese people are lactose intolerant. Whilst using cow’s milk is very common in lattes, non-dairy milks are used a lot too!
Soy milk (豆乳) is probably the most common and popular but other alternatives such as almond milk and oat milk are gaining popularity too.
Matcha goes very well with soy milk so we decided to use soy milk for this recipe, but you can use your preferred milk and it will still taste great!
Let’s get started!Print
How to make Iced Matcha Latte with Soy Milk (アイス豆乳抹茶ラテ)
- 1 tsp Matcha powder
- 1 tsp Brown sugar (muscovado or similar)
- 1 tsp Honey
- 30ml Hot water (around around 90°C or 195°F)
- 150ml Soy Milk
- 1–2 drops of vanilla essence
- 2–3 Icecubes
- First, boil your water and then allow it to cool to about 90°C or 195°F.
- In a small bowl, add 1 tsp matcha powder and pour 30ml of the hot water over it. Whisk thoroughly to remove the lumps as much as possible.
- Add 1 tsp brown sugar, 1 tsp of honey and a few drops of vanilla essence to the matcha and whisk again until the sugar has dissolved. Now you have a matcha syrup!
- Take a glass and add 2-3 ice cubes.
- Pour 150ml of soy milk over the ice.
- Pour the matcha syrup over the milk and stir it using a spoon or re-usable straw.
You can use any of your preferred milk in this recipe if you don’t like soy milk.
You can change the quantity of honey and brown sugar to suit your own tastes.
We recommend brown sugar with matcha but of course, you can still use white sugar if you prefer.
- Category: Drinks
- Method: Stir
- Cuisine: Japanese
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