Forget the pricy iced matcha lattes from your favourite coffee shop—you can make them at home for a fraction of the price! Here’s how to make your own iced matcha latte with just three ingredients, plus water and ice.
I love finding ways to make coffee house favourites at home. After making copycat versions of Pumpkin Spice Matcha Latte and Whipped Coffee , my next challenge was to tackle a DIY iced matcha latte. Could I get that same combination of earthy matcha, creamy milk, and a touch of sweetness without all the fancy coffee shop equipment?
The answer is: yes! And here’s the thing—unlike espresso-based drinks, you can actually make a more authentic matcha latte at home because your barista at Starbucks is unlikely to be using a real matcha whisk and bowl, which makes all the difference here. While you’ll need to make an initial investment to buy the proper equipment, it’s a small one—and it will pay for itself in all the money you’ll save making iced matcha lattes at home!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Ceremonial grade matcha
- Hot water – Matcha is best made with 180ºF water.
- Maple syrup or agave – Or any other liquid sweetener you like.
- Ice
- Vegan milk – Any kind you have on hand will work. Use vanilla-flavoured plant milk for a subtle hint of vanilla.
Buying Matcha Powder
There are two types of matcha powder: ceremonial-grade matcha and culinary-grade matcha. When you’re using matcha powder in a drink, you want to buy ceremonial-grade matcha. Culinary-grade is made for cooking and baking, as it has a more intense flavour. (I often use it when making my Matcha Chia Pudding .)
What You Need for Authentic Matcha at Home
You can use your matcha whisk with a small bowl or a wide mug, but you may also want to invest in a matcha bowl. You can find these alone, or as part of a matcha set with a whisk. Another optional item for making authentic matcha is a chashaku , which is a small scoop for portioning a single serving of matcha powder.
How to Make Iced Matcha Latte
Now that you have everything you need to make your iced matcha latte, here’s what you’ll need to do:
Make the matcha. In a small matcha bowl (or any small bowl or wide mug that gives you ample room for whisking), combine the matcha and hot water. Use a bamboo whisk to whisk in a back-and-forth M motion for at least 15 seconds, or until there are no clumps of matcha and the mixture is frothy. Whisk in your maple syrup or agave.
Finish the latte. Place ice cubes in a tall glass, then add the plant milk. Pour the matcha mixture into the glass and stir to combine.
Tips for Success
With such a simple recipe, technique and ingredients are everything! Try these tips for a perfect iced matcha latte.
- Give yourself room to whisk. A small teacup just won’t do, but you also don’t want to use a bowl that’s wide and shallow. This is why a traditional matcha bowl is nice, but if you don’t have one, simply find something similar in size.
- Working without a whisk. If you don’t have a bamboo whisk, you can prevent lumps in your matcha by pouring a small amount of water into the bowl with the matcha powder; whisk until smooth, then pour the rest of the water in and continue to whisk.
- Use filtered water. If your water tastes off, your matcha will taste off too!
How to Store
If you don’t drink your whole iced matcha latte in one sitting, you can pop it in the fridge for up to a day, but the ice cubes will slowly melt and water it down. This is a drink that’s best enjoyed fresh!
Ingredients
- ½ teaspoon to 2 teaspoons ceremonial grade matcha
- 1 tablespoon hot water , just off the boil
- 1 teaspoon maple syrup or agave up to a tablespoon , up to your sweetness preference
- Ice
- 1 cup vegan milk
Instructions
- In a small matcha bowl, mix the matcha and the hot water together with a bamboo whisk to remove any clumps, moving back and forth in an M motion for at least 15 seconds until combined and frothy. Stir in the maple syrup or agave and combine once again.
- In a tall glass, add in the ice. Add in the vegan milk. Pour over the matcha mix and using your straw, stir to combine. Enjoy!
Notes
Iced Matcha Latte
Ingredients
- ½ teaspoon to 2 teaspoons ceremonial grade matcha
- 1 tablespoon hot water just off the boil
- 1 teaspoon maple syrup or agave up to a tablespoon up to your sweetness preference
- Ice
- 1 cup vegan milk
Instructions
- In a small matcha bowl, mix the matcha and the hot water together with a bamboo whisk to remove any clumps, moving back and forth in an M motion for at least 15 seconds until combined and frothy. Stir in the maple syrup or agave and combine once again.
- In a tall glass, add in the ice. Add in the vegan milk. Pour over the matcha mix and using your straw, stir to combine. Enjoy!
Video
Notes
Nutrition
Iced Matcha Latte https://jessicainthekitchen.com/iced-matcha-latte/ February 15, 2022
Mediterranean Chickpea Salad is loaded with delicious and filling veggies. And since it’s ready in just 15 minutes, it’s perfect for meal prep – lunch or dinner!
Oh, chickpea salad, you charmer you. I whipped this Mediterranean Chickpea Salad up with what I had in my fridge and pantry a few days ago. I had no time to cook or wait on the oven for a quick meal. Even so, my husband has been eating this salad non-stop, and he’s deemed it one of his most favorite recipes that I’ve ever made.
These are compliments of the highest order, friends.
But, the flavors here are divine when combined, and I think you’ll find that this salad is absolutely addictive. Once it’s been left to sit for an hour, or even a day, it’s out-of-this-world delicious.
A Fresh Chickpea Salad Recipe
Greek salads have been my absolute favorite for a while, and I’ve used them in a variety of ways , but never yet with chickpeas. So, I wanted to make something that would excite the tastebuds, but still be very filling. This Mediterranean Chickpea Salad totally fits that bill.
I already had all the ingredients in my fridge and pantry, so I set right to ‘work’, because trust me, this salad was so easy to whip up it’s embarrassing. There’s really almost no work required!
You need 6 main ingredients, a quick vinaigrette, and that’s it. The best part? It all comes together in just 15 minutes.
That 15 minutes is really just for all the chopping required. Chickpeas, tomatoes, cucumbers, red onions, feta, and parsley are a fantastic combo of ingredients. They meld together so well, once a light, homemade balsamic vinaigrette is poured over the whole salad. Better yet, it’s perfect for meal prep and lasts several days in the fridge.
So let’s get to it!
Notes on Ingredients
As I mentioned above, there are just 6 main ingredients in this salad, and a couple more that make up a tangy balsamic vinaigrette! Here’s what you need to round up:
For the Salad
- Chickpeas: Drained and dried – get rid of that excess moisture!
- Tomatoes: I like to use cubed cherry tomatoes for this recipe, but grape tomatoes work well too.
- Onion: Chopped red onion adds color and texture to this salad!
- Cucumber: Chop up an English cucumber – a regular cucumber will work too.
- Cheese: Crumbled vegan feta cheese fits the Mediterranean theme, and vegan tofu feta is great in this recipe too.
- Chopped Parsley: Remember to remove the stems before adding it to the salad.
For the Balsamic Vinaigrette
- Olive Oil: I stick to extra virgin olive oil, but avocado oil could work too.
- Balsamic Vinegar: It is a balsamic vinaigrette, after all.
- Lemon Juice: Lime juice is also good.
- Mustard: I like to use dijon mustard.
- Salt: Sea salt is my go-to, but use whatever you’ve got on hand.
- Ground Pepper: For further seasoning of this salad.
How to Make Vegan Chickpea Salad
This easy chickpea salad would definitely be great for whenever you are short on time or energy, and for any time at all, really. It requires no cooking – you simply mix ingredients together and voila! Salad finished.
Mix Salad Ingredients: In a large mixing bowl, add the chickpeas, cherry tomatoes, red onions, cucumber cubes, feta cheese, and parsley.
Combine the Ingredients for the Vinaigrette: Then pour the vinaigrette over the salad and toss again to combine.
Easy peasy! And, just like that, you’re out of the kitchen and ready to go on with your day.
Tips for Success
Though the steps are easy, there is always room for tips and tricks to improve this salad!
- Wait 30 Minutes Before Eating: Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the flavors are combined.
- Chop Your Veggies to Similar Sizes: I don’t know about you, but I like an even forkful of veggies when I take a bite of salad! Making the tomato, onion, and cucumber pieces relatively the same size achieves that.
- Meal Prep Tip: If you’re meal prepping this/want it to stay pretty, I would sprinkle the vegan cheese on top or each time you’re making it, instead of stirring it in with the rest of the ingredients to avoid discoloring.
- Adjust to Your Taste Preferences: When it comes to salads, you’re the expert on what you like. If you think the salad needs more lemon juice, by all means add it! If you think it needs more mustard, do your thing. 🙂
Serving Suggestions
What/how do you serve chickpea salad? A wonderful question! There are many answers.
You could eat this with a fork, or scoop it up with pita chips ! Either way works, either way is delicious.
We’ve been transforming this yummy salad too – in burritos for breakfast, and in jars for my husband to take to work. You can add olives, or even use white beans instead of feta – make it completely yours!
How to Make Ahead or Store Extras
When it comes to making this chickpea salad ahead of time, I like to chop up all the vegetables, refrigerate them, and throw everything together later. The vinaigrette can be mixed up and refrigerated in a mason jar or something ahead of time, too.
If you have leftovers, refrigerate them in an airtight container for 2-3 days.
Enjoy this colorful salad!
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
Chickpea Salad
- 1 1/2 cups chickpeas , drained and dried
- 1 cup cubed cherry tomatoes
- 1/2 large red onion , chopped
- 1 cup cubed English cucumber
- 1/4 cup vegan feta cheese , crumbled or vegan tofu feta
- 1/2 cup chopped parsley , stems removed
Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons lemon or lime juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large mixing bowl, add the chickpeas, cherry tomatoes, red onions, cucumber cubes, feta cheese and parsley.
- Pour the vinaigrette over the salad and toss again to combine.
- OPTIONAL, but makes a delicious difference: Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the flavours combined. Serve and enjoy!
Notes
More Vegan Salad Ideas
Ready to try some more easy vegan salad recipes? Check out these ones:
- Curried Chickpea Salad
- Cashew Thai Quinoa Salad with Peanut Ginger Sauce
- Potato Salad with Coconut Bacon
- Kale Salad with Sesame Tahini Dressing
- Caesar Salad with Coconut Bacon
