Iced Matcha Latté a.k.a Iced Green Tea Latté
It’s hard to tell by now whether Matcha Latté a.k.a. Green Tea Latté actually existed in Japan first and was brought around the world or vice versa. After all, dairy products traditionally were not consumed in large quantities in Asian countries until recently. Nonetheless, Matcha Lattés have become ubiquitous around the world and I, for one, am thrilled about that. There’s nothing quite like the creamy goodness of this antioxidant-rich drink and its beautiful green hues. In the West though, particularly in America, I have a very hard time finding a Matcha Latté that isn’t full of sugar. If you know anything about Green Tea culture in Japan, you know it’s sacrilegious to add sugar to tea. For the life of me, I can’t understand why people would want to obliterate the naturally fresh, slightly grassy flavor of a high quality Green Tea that for centuries was reserved for royalty, with bad-for-you sugar. A good Matcha is bold in its velvety flavor, ever so slightly bitter and ever so slightly grassy. With the addition of milk though, the bitter and grassy touches mellow out. A healthy drink doesn’t get easier or better than this. In this Green Tea Latté recipe, I’ve added a touch of honey for the Matcha whipped cream for just a very slight sweetness. If you really can’t take a straight up Matcha, I suggest you add another tablespoon or two of honey to sweeten up but please, nix use of any processed sugar.
1 teaspoon Matcha or Green Tea powder + 1 teaspoon for whip
2 cups cold milk
1 cup Ice
1 cup cold whipping cream
1/2 tablespoon honey
In a large bowl, using a whisk or mixer, whisk together the cold whipping cream, honey and 1 teaspoon of Matcha powder until stiff peaks form. Place the bowl of Matcha whipping cream in the fridge to remain cold.
In a blender or using an old fashioned drink shaker, blend the remaining 1 teaspoon of Matcha powder with the cold milk and ice until smooth and frothy. Pour into serving glasses. Spoon the Matcha whipping cream over the Matcha latté.
Note: If you’re using a blender, you’ll just blend the ice into the drink for a thicker milkshake consistency. If you’re using a handheld drink shaker, the ice will serve to just cool the drink and you’ll have a creamy but thinner consistency.