Vegan Iced Matcha Latte
That gorgeous green swirl hitting cold milk over ice is honestly one of the most satisfying things you can make at home in under five minutes. The key here is using water that's hot but not boiling — around 175°F keeps the matcha smooth and bright rather than bitter — and whisking it into a frothy concentrate before it ever touches the ice. Maple syrup brings just enough natural sweetness without any animal-derived ingredients, so the whole drink is completely plant-based from start to finish. Cold plant-based milk pours in next, and you get that dreamy layered look before everything comes together in a single stir. It's a single-serving recipe, which makes it perfect for a quick morning ritual or an afternoon pick-me-up without any waste. Skip the coffee shop markup and the mystery dairy — this one takes about two minutes of actual effort and tastes like you know exactly what you're doing.
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Learn more →Ingredients
1 serving
- 1 tsp matcha powder
- 2 tbsp hot water (175°f / 80°c — not boiling)
- 1–2 tsp maple syrup
- 1 cup plant-based milk, cold
- 1 cup ice cubes
Instructions
- 1
Sift the matcha powder into a small bowl or cup to break up any clumps.
- 2
Add the hot water (175°F / 80°C) and maple syrup to the matcha. Whisk in a brisk zigzag or circular motion until the matcha is fully dissolved and a light foam forms on the surface, about 30–45 seconds.
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