A Matcha Mint Latte is my favorite afternoon pick me up in the summertime! Ready in seconds, and icy cold, this will be your new go-to drink. This latte is dairy free and has two sweetening options for you.
I have this habit of patrolling Instagram and seeing something I NEED to have…then trying to get it for days!
Example: I saw a picture of a Matcha Mint Latte at a local coffee shop and decided I just had to have it. My biggest problem was I couldn’t get there! It was always the wrong time, that coffee shop was just too far away, and then of course I had a fear that it wouldn’t taste as good as the picture. Problems.
I usually have that fleeting feeling of “I need that” every time I see an amazingly elaborate donut pic too, but that never gets fulfilled either.
Anyways, to fulfill that need, I finally just raided my fridge and made a Matcha Mint Latte at home. And holy moly it is AHmazing.
I tend to drink an iced latte or an iced tea, chai or matcha, during the afternoon and I am totally making this one a habit.
Here’s how we turn it from just a matcha latte into a Matcha Mint Latte: you have to blend in fresh mint leaves! Yes, blend them in. So not only are you drinking whole tea leaves (because that’s what matcha is) but also whole mint leaves too. And you get maximum flavor that way!
I used coconut sugar, but you can sweeten with Stevia if you’d like. I love both so pick your poison.
I also used both almond milk and coconut milk. I did this because the almond milk is what you can use to get volume and coconut milk gives you body. You get a creamy dreamy iced latte!
Then, finally, I think it’s really important to use crushed ice here! It really does make a difference. If you don’t have an ice machine that puts out crushed ice, after you’ve blended your drink, add ice cubes to your blender and pulse it a few times until your ice is broken up. Trust me.
Drink up! Enjoy!
- 2 tsp. matcha tea powder
- 2 Tbs. coconut sugar (or 2 tsp. of Stevia, adjust to your liking)
- 6 fresh mint leaves
- 1 cup unsweetened almond milk
- 2-3 Tbs. coconut milk (canned or Califia Better Half)
- 1 cup crushed ice
- In a blender, combine the matcha, coconut sugar, mint leaves, coconut milk and almond milk. Blend until smooth. Taste and adjust the sweetness to your liking (if you used small mint leaves you may want to add a couple more and blend again).
- Pour over crushed ice and serve with a straw and a few more sprigs of mint! Enjoy!
These are the jars I use as glasses during the summertime!