Matcha Latte Ice Cubes
Keep your iced matcha lattes bold and flavorful with matcha latte ice cubes—no more watered-down drinks, just pure matcha goodness!
Servings: 4
Calories: 79kcal
Equipment
Ingredients
- 2 cup milk dairy or non-dairy*, full fat or non-fat, or creamer
- 2 tsp matcha powder culinary or latte grade
- sweetener optional, like sweetened condensed milk or simple syrup
Instructions
- Add the milk, matcha powder, and optional sweetener to a blender or jar. Blend or shake to emulsify.2 cup milk, 2 tsp matcha powder, sweetener
- Pour into an ice cube tray and transfer to the freezer. This works best if you pour the blender or jar contents into a liquid measuring cup with a spout, first.
- Freeze until solid, at least 5 hours, but preferably overnight.
Video
Notes
This recipe works best using a blender to completely emulsify the ingredients. However, the jar-shaking method also works great.
If using non-dairy milk, this recipe works best with non-homemade versions. They are more emulsified and don't separate as much during the freezing process.
Skim and non-fat versions separate less during the freezing process, making them the preferred choice when making ice cubes.
Freezing overnight is ideal, although 5 hours will suffice.
When adding ingredients other than water to your matcha, as we do when making a matcha latte, use an unsweetened latte-grade or culinary-grade matcha. Here are some of my favorites (affiliate links):
Nutrition
Calories: 79kcal | Carbohydrates: 6g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 46mg | Potassium: 183mg | Sugar: 6g | Vitamin A: 298IU | Calcium: 150mg | Iron: 1mg
