Low Iodine Iced Matcha Vanilla Latte

Total time8 min

Prep time5 min

Cook time3 min

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Ingredients

2 servings

2 tsp ceremonial-grade matcha powder
Jade Leaf Ceremonial Grade Organic Japanese Matcha Powder Sleeves Matcha Powder Culinary 100G Rishi Tea Organic Teahouse Matcha Powder GreenWise Matcha Powder, Organic Carrington Farms Matcha Powder, Culinary
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4 tbsp hot water (175°f / 80°c), divided
2 tbsp maple syrup, divided
½ tsp pure vanilla extract
2 cups milk, cold
Chef's tip
Almond milk is light and best in cold or simple recipes like smoothies and cereal.
2 cups ice

Instructions

1
Place 1 tsp matcha powder in a small bowl. Add 2 tbsp hot water (175°F / 80°C) and whisk in a quick zigzag motion until the matcha is fully dissolved and no dry clumps remain, about 30 seconds. Stir in 1 tbsp maple syrup and 1/4 tsp vanilla extract until combined. Repeat with the remaining matcha, hot water, maple syrup, and vanilla in a second bowl (or rinse and reuse the same bowl) for the second serving.
2
Fill each tall glass with 1 cup of ice. Pour 1 cup of cold milk over the ice in each glass.

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