Minty Iced Matcha Latte

GFVGVDFNS
Jump to Recipe
Spoonful of matcha powder next to glasses of mint matcha lattes

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!

Sea salt, fresh mint leaves, coconut milk, dates, matcha powder, and water

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 lattessmoothiesdessertssnacks, 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).

Blender with a date, fresh mint leaves, matcha, coconut milk, sea salt, and water

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!

Pouring a mint matcha latte over ice

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.

Holding an iced mint matcha latte

More Matcha Recipes

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!

Top down shot of two glasses of frothy iced matcha lattes with fresh mint

Minty Iced Matcha Latte

A creamy, iced matcha latte infused with fresh mint! The perfect balance of sweetness, mint, and earthy matcha. Just 5 minutes, 5 simple ingredients, and a blender required!
Author Minimalist Baker
Print
Hands holding a glass of our iced matcha latte topped with fresh mint leaves
5 from 7 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 (iced latte)
Course Beverage
Cuisine Gluten-Free, Japanese-Inspired, Vegan
Freezer Friendly No
Does it keep? 24 hours

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.

Video

Notes

*Nutrition information is a rough estimate calculated with the lesser amount of mint leaves.

Nutrition (1 of 1 servings)

Serving: 1 latte Calories: 153 Carbohydrates: 21.3 g Protein: 0.9 g Fat: 8 g Saturated Fat: 7 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 73 mg Potassium: 219 mg Fiber: 2.9 g Sugar: 18 g Vitamin A: 52.8 IU Vitamin C: 0.1 mg Calcium: 29 mg Iron: 0.9 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:




  1. 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!

  2. 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.

  3. 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.

    • Support @ Minimalist Baker says

      We’re so glad it turned out well! Thanks so much for the lovely review and sharing your modifications, Leah!

  4. 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!!

  5. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!