Iced Matcha Latte

I think i’ve been drinking matcha almost daily for the last 5 years. What really sold me on it – other than the incredibly yummy taste, was my Naturopath telling me Matcha is a fabulous prebiotic and it actually helps strengthen the gut lining. Since i’ve spent the last year healing my gut, this juicy bit of information was a welcomed bonus to my daily ritual.

I enjoy my morning Matcha served hot – even in the summer, I find myself meditating over it. It’s warm, deliciously rich and creamy and I know that every last sip is nourishing my body. I have been known to make a 2nd cup in the afternoon. However, I want a more refreshing version, I make it chilled.

Thank goodness for my Vitamix, all I do is toss in all the ingredients, give it a whiz and voila my iced matcha is ready to drink – it also makes a fabulous foam!

I admit, I have become a matcha snob over the last few years and after tasting dozens of varieties I have my 2 favourites. Both of which are ceremonial grade – which means the green tea is of the highest quality available, it tends to cost a lot more than a culinary grade variety. But you pay for what you get. The colour is a vibrant green, it has a delicate taste and an extremely fine texture. It is made from the youngest tea leaves with the stems and veins completely removed. Personally, I find the culinary grade matcha to be grainy.

ICED MATCHA LATTE
Ingredients
Ingredients
  • 1 tsp matcha
  • 1 cup unsweetened nut, hemp or coconut milk
Instructions
  1. In a high speed blender, add all ingredients, give it a whiz to remove all the clumps. Serve in a tall glass with a couple ice cubes and scoop the extra foam on top. Enjoy!
  2. If you do not have a high speed blender. Use a mason jar with a lid.

    Mix the matcha powder with a couple tbsps of hot water – whisk well so there are no clumps.

    Add your milk of choice. Cover with a tight-fitting lid and shake vigorously until blended. You can add a straw and drink from the jar, or pour into a glass with a couple ice cubes. Enjoy!

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XO

Amanda