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:
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
- 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)
- 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.