From the kitchen
Almond Milk Iced Matcha Latte
Light, refreshing, and clean-tasting, letting the grassy matcha lead without any heavy dairy weight behind it.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 1 1/2 tsp Matcha Powder
- 2 tbsp Hot Water (not boiling)
- 1 cup Cold Unsweetened Almond Milk
- 1 tbsp Maple Syrup
- Ice, for serving
Method
- Sift the matcha powder into a bowl to remove clumps.
- Whisk in the hot water in a quick zigzag motion until smooth and slightly foamy.
- Fill a glass with ice and pour in the cold almond milk and maple syrup.
- Pour the matcha over the top and stir once gently before drinking.
Kitchen note
Sifting the matcha is not optional here. Almond milk has no fat to help mask undissolved clumps the way whole milk does, so any lumps will be immediately visible and gritty.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.