Iced Vanilla Bean Matcha Latte
Vegan, gluten-free, grain-free, no bake/raw, oil-free, soy-free by Angela (Oh She Glows)
This is a fun way to get a healthy matcha fix when the temperature starts to rise! Rather than using regular ice cubes (which tend to water down lattes), I like to keep a stock of almond milk ice cubes on hand. Blending a couple almond milk cubes into this latte ensures it gets cold without the flavor being compromised! Vanilla bean adds a gourmet feel to an already luxurious cold drink.
2 almond milk ice cubes (60 mL), plus more for serving
1 cup (250 mL) unsweetened almond or coconut milk
1 teaspoon matcha green tea powder
1/4 teaspoon vanilla bean powder or 1 vanilla bean*, seeded
2 teaspoons pure maple syrup, or to taste
1 to 2 frozen wheatgrass cube(s)** (optional)
For serving: Coconut Whipped Cream, matcha powder (optional)
Pour almond milk into an ice cube tray and freeze until solid. I recommend using a silicone mold if possible, as they’re easy to pop the cubes out of. I also try to keep a stash on hand in the freezer so the cubes are ready to go at all times. To make the latte: Add the cup of almond milk into a blender along with 2 almond milk ice cubes, matcha powder, vanilla, maple syrup, and the optional frozen wheat grass cube(s). Blend on high for around 20 seconds to ensure it gets nice and frothy.Pour into a glass, along with more almond milk ice cubes. You can also add a spoonful of coconut whipped cream and a sprinkle of Matcha on top to make it ultra fancy-pants!
Serving Size 1 1/2 cups (375 mL) | Calories 100 calories | Total Fat 4 grams Saturated Fat 0 grams | Sodium 250 milligrams | Total Carbohydrates 12 grams Fiber 1 grams | Sugar 8 grams | Protein 4 grams * Nutrition data is approximate and is for informational purposes only.