My Perfect Vegan Iced Matcha Latte
I love iced matcha lattes, and I've spent a long time figuring out my favorite ratios. This is MY favorite version, with soy milk and maple syrup to keep it vegan. Use this as a starting point and adjust to your liking!
- Prep time
- 5 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
- 1 tsp matcha (about 2g)
- 1/4 cup water (almost to a boil)
- 2 tsp maple syrup
- ice
- 1/2 cup soy milk
Instructions
- 1
Place tsp of matcha into 12 oz mug (or other heat proof cup if you will be pouring into a different glass).
- 2
Add 1/4 cup almost boiling water and whisk until smooth. I use a bamboo whisk specifically made for matcha, but you can use whatever works.
- 3
Add maple syrup and stir to combine.
- 4
Fill cup with ice almost to the brim. (If you're layering matcha on top, make sure to use a new cup for this step.)
- 5
Pour the soy milk over the ice; it should fill the 12 oz cup. (This is where you pour the matcha on top, if you're layering it that way.)
- 6
Stir and enjoy!