If you follow me on snapchat then you know that my obsession with matcha tea (and tea in general) has reached an all time high lately. I blame the bakery down the street from where I work, all it took was one of their matcha mint latte’s and I was done for. Issue here was that I could not justify spending $5 a day on something I could just as easily make at home, and so began my experimentation. As much as I adore my beloved hot latte from the bakery, it is hot out! Iced tea is where it’s at.
I KNOW, it’s trendy right now. Girls and their matcha teas…so predictable. But matcha is incredibly good for you, and so trendy or not I am going to drink this green powerhouse of a drink, dammit! Matcha is made by grinding up the entire leaf, so 1 cup of matcha gives you the nutritional equivalent to 10 or so cups of regular green tea, and has nearly 60 times the antioxidant levels of spinach. Kind of a no brainer here.
There is also something incredibly refreshing about mint, and although I normally associate it with the winter months, it fits in so well with the matcha. I love this drink first thing in the morning on my way to work but it would also be perfect for any summer get together. My family likes to host people so I am sure I will be mixing up some of this very soon!
This recipe makes enough for me to fill my 16 oz canteen, but there is plenty of room for adjustments. I also prefer mine unsweetened as the rishi power already comes pre-mixed with cane sugar, but you can also add cane sugar or honey to sweeten it up if you’d like.
- 12 oz water
- 2 tablespoons of matcha powder or matcha latte mix (I used this “rishi” brand from Whole Foods, which already has cane sugar mixed in!)
- fresh mint
- 1/2 teaspoon peppermint extract
- optional sugar cane or honey for sweetness
Using a blender bottle (or any seal-able lid) mix together the water, matcha and peppermint extract. Be sure to get rid of any lumps. Add in any sweetener that you may want as well.
Prepare the glasses with mint and ice cubes, I alternate between the two to make sure that they are disbursed throughout the glass. The mint is optional if you do not like it in your glass, but it adds a bit more flavor. Feel free to also add lime if you’d like!
Pour the tea into the glasses and serve with or without straws. When I take this drink on the road in my canteen I remove the mint leaves just so that they don’t stick to the bottle. There is also a super easy and simple way to make a hot matcha mint latte that I will likely be sharing in the near future, so keep an eye out for that!
As always, leave a comment below if you liked this recipe and feel free to share your favorite way to use matcha with me! I am always on the lookout for inspiration.