When dreaming up the perfect beverage for spring (and St. Patrick’s Day), we couldn’t shake the idea of a minty iced matcha latte.
When you buy quality matcha, there’s a perfect balance of floral and grassy with notes of vanilla and even rose. Swoon. (Check out our Best Matcha Review to learn more about matcha and which brands we recommend for best quality.)
I’m sure you’re thinking, “Mint matcha latte — how hard could it be?” But sometimes, the simplest recipe concepts are the most difficult to perfect. Such was the case with this matcha. After a few rounds of testing, however, we cracked the code.
Coconut milk and water create a creamy, lightly sweet base that complements the flavor of the grassy, floral matcha perfectly. Fresh mint — not extract — is key here for best flavor. And it’s all naturally sweetened with a date (vs. maple syrup, which imparts too much maple flavor). The best part? Throw it all in a blender and it’s ready in 5 minutes. Let us show you how it’s done!
What is Matcha?
Matcha is a powdered green tea containing 137 times more antioxidants than brewed green tea (like, whoa). Both come from the tea plant (camellia sinensis), but with matcha, the entire leaf is consumed.
It has traditionally been consumed as part of Japanese tea ceremonies for centuries but has become more widely known and popular in recent years and is now enjoyed around the world in tea lattes, smoothies, desserts, snacks, and more! Learn more about the fascinating history of matcha here.
Health Benefits of Matcha
Research suggests that green tea supports brain health and has anti-cancer, anti-diabetes, and anti-inflammatory effects. And we’ve already established that matcha is even more potent than green tea!
Plus, matcha is a gentler source of caffeine than coffee (we’ve noticed there’s no head rush or jitters with matcha). And it’s rich in vitamin C, the calming amino acid L-theanine, and a flurry of antioxidants (most notably, the powerful EGCG).
Making it into an iced latte is as easy as blending up matcha powder with your favorite sweetener and dairy-free milk and/or water. We like adding a pinch of sea salt for more flavor. And this version is infused with fresh mint leaves for a refreshing spring twist!
We hope you LOVE this iced matcha latte! It’s:
Minty
Earthy
Naturally sweet
Refreshing
Creamy
Quick & Easy
& SO delicious!
It’s the perfect morning beverage or afternoon pick-me-up, especially when warmer weather comes around.
More Matcha Recipes
- Best Vegan Matcha Latte
- Vegan Matcha Swirl Cheesecake
- Matcha Green Smoothie Bowl
- Vegan Mint Matcha Shamrock Shake
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Minty Iced Matcha Latte
Ingredients
MATCHA
- 1 large medjool date, pitted (if sugar-free, try subbing stevia to taste)
- 1/2 cup light coconut milk (canned, organic is best)
- 2/3 cup water
- 1 pinch sea salt
- 1 ¼ tsp quality matcha powder (see our Best Matcha Review for recommended brands // our favorite is Kyoto Dew)
- 8-10 average-size mint leaves (for super minty matcha, add a bit more // or sub peppermint extract to taste, but we didn’t enjoy it as much)
FOR SERVING
- Ice
Instructions
- To a small blender add pitted date, light coconut milk, water, sea salt, matcha powder, and mint leaves. Blend on high until creamy and smooth.
- Taste and add more mint for minty flavor, matcha for tea/grassy flavor, or a bit more date for more sweetness. Blend again to combine.
- Serve over ice and garnish with more fresh mint (optional). Best when fresh. Store leftovers covered in the refrigerator for up to 24 hours (vibrant green hue will fade a bit). Not freezer friendly.
Mireille says
Yummmm! Just made this and it’s equally as delicious warmed up. I just was not in the mood for cold today :)
Ohhh yum! We’ve gotta try that! Thanks for the lovely review, Mireille!
Trisha says
I love this with 1 tsp fresh ginger, a few drops of monk fruit sweetener and almond milk. Yum!
Yum! Thanks for the great review, Trisha!
Anna says
So delicious! And so easy thank you! Love that is date sweetened
Yay! So glad you enjoyed it, Anna! xo
Melissa GC says
So good! I love drinking this on hot afternoons when I am starting to lose my fizz :)
Woohoo! Thank you for sharing, Melissa! xo
Robyn says
Wow.. this was delicious.. thank you!
So glad you enjoyed it, Robyn! Thanks for sharing! xo
Deb says
It is delicious. Made it with oat milk instead of coconut milk. A terrific afternoon pick me up.
We’re so glad you enjoyed it, Deb! Thanks for sharing!
Allison says
Holy Smokes! This is delicious. Fresh mint is definitely key!!
Yay! So glad you enjoy it, Allison! Thanks for sharing!
Robyn Schmidt says
This was such a great afternoon pick me up! We recommended it to our clients who needed a refreshing burst of caffeine mid afternoon while staying on plan. We had them swap the date for a tbsp of ChocZero keto maple syrup and it was still plenty sweet and delish! Plus we topped with shredded coconut and extra mint because it’s pretty. This did not disappoint!
Great! Thanks for sharing, Robyn! xo
Kendra says
So good! I used 1 tsp maple syrup, as I didn’t have dates on hand. I also used oat milk in place of coconut milk and it turned out fab! My new favorite way to enjoy my matcha lattes.
Lovely! Thanks for sharing, Kendra!
Leah says
This turned out so great! I subbed carton coconut milk for the canned coconut milk and water quantities. I only had baking grade matcha on hand, but ordered the recommended matcha 🤤. Even with the substitutions it turned out very good. A bit sweet for my taste so I might opt for a smaller date next time or cut it in half.
We’re so glad it turned out well! Thanks so much for the lovely review and sharing your modifications, Leah!
Chrissy Lake says
Omgosh delish! Matcha is my go to daily pick me up (I’ve also started drinking morninga thanks to you 😉) and this drink is so fantastic! Thank you thank you!!
Aw, yay! Love that! Thanks for sharing, Chrissy! xo
Linda says
When you use canned coconut milk in a recipe, do you recombine the water and solids that have separated in the can? Is there an easy way to do this without making a mess? :)
Also, if you only use 1/2 cup out of the can, how long will the remainder last in the fridge?
Thanks!
The remainder will last in the fridge for 7-10 days (you’ll know its gone bad when it smells off or there’s mold). Leftovers can also be frozen into ice cubes and stored in the freezer up to 2 months. And yes I do use canned in this recipe and I usually recommend shaking vigorously to combine the cream and water OR whisking in the can to combine the cream and liquid. Hope that helps, Linda!