Iced Mint Chocolate Matcha Latte
Nataliia Petrova
1
American
Beverage
Mint and chocolate are a comforting pairing for many of us. We still remember how exciting a peppermint chocolate milkshake used to be. Years have gone by, but some pairings remain timeless. To bring a creative layer to this recipe, we experimented with matcha green tea. It always adds an interesting flavor, making this easy recipe a perfect blend of nostalgia and matcha. Let's begin!
Ingredients
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1 tsp Cafe Grade Matcha Powder
2 tbsp hot water (around 175°F / 80°C)
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1–2 tsp cocoa powder (unsweetened)
1–2 tsp sugar, maple syrup, or agave (adjust to taste)
1–2 drops peppermint extract (or 1/4 tsp for a stronger mint flavor)
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1 cup milk of choice (dairy, oat, almond, or soy)
Ice cubes
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Whipped cream or frothed milk
Grated chocolate or cocoa powder
Directions
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Sift the matcha powder into a small bowl to remove clumps.
Add 2 tbsp of hot water (not boiling).
Whisk in a zigzag motion until frothy and smooth. Set aside.
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In a small cup, combine cocoa powder, sugar, and peppermint extract.
Add 2–3 tbsp of warm milk and stir until fully dissolved and smooth.
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Fill a tall glass halfway with ice cubes.
Pour in the remaining milk.
Add the mint chocolate mixture and stir well.
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Gently pour the prepared matcha over the milk and mint chocolate mixture.
Stir lightly or leave layered for a visual effect.
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Top with whipped cream or frothed milk.
Sprinkle with grated chocolate or a pinch of cocoa powder.
