If you drink iced matcha lattes, you may (like me) not be a fan of the watering down that happens from using regular ice cubes. Well, here is the solution – matcha latte ice cubes!
The goal of this recipe is to mimic the same combination of ingredients you are using in your matcha latte, so we use the same ingredients in the ice cubes:
- Culinary grade matcha powder. See this section on how to choose matcha for more details.
- Your favorite latte milk. See this section on how to choose the milk for more details.
- A little bit of sweetener (optional). I use sweetened condensed (coconut) milk or simple syrup. This helps combine the matcha powder and keep it from separating from the milk. You can also make your own - it is very easy.
How to Choose the Milk
This recipe works with both dairy and non-dairy milks, non-fat and full fat. However, there are a few important things to note:
- 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.
Note: The photos for this recipe post were made using store-bought oat milk.
How to Choose the Matcha
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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:
- Mizuba Matcha Culinary Grade Matcha
- MyEncha Latte Grade Matcha on Amazon
- Matcha Love Culinary Grade Matcha on Amazon
How to Make the Ice Cubes
Note: This recipe works best using a blender to completely emulsify the ingredients. However, the jar-shaking method also works great.
These trays fit exactly 2 cups of matcha latte each.
Freeze until solid, at least 5 hours. However, they are best when frozen overnight.
When ready to have your latte, simply make it as you usually would and add in your ice cubes for an undiluted matcha hit of coldness.
Milk Ice Cube FAQs
Yes, you will need to use milk in matcha ice cubes to keep your matcha latte rich and not watered down when the ice cubes melt, like it would be if you froze water instead.
It does! Make sure not to overfill as the milk ice cubes will expand as they freeze.
Homemade nut milk freezes well and works great for these matcha ice cubes as long as it's well emulsified. If not, you will experience separation. If you're making almond milk or oat milk it is even more prone to separation, so you can have mixed results when thawing. If using nut milk, I recommend using store-bought nut milk or a different type of nut milk like cashew or hazelnut.
Dairy milk freezes better, but both of these options will freeze well as long as the non-dairy milk is store-bought. Different types of milk may experience different levels of separation when thawing with oat milk and almond milk being the most at-risk.
Non-fat milk does freeze better. This is because full-fat milk is more prone to separating, due to the high-fat content.
You can use your favorite Matcha Latte flavoring when making these ice cubes. There are plenty of wonderful matcha recipes on the blog... be sure to check them out!
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Matcha Latte Ice Cubes
- 2 cup milk dairy or non-dairy*, full fat or non-fat, or creamer
- 2 teaspoon culinary matcha powder
- sweetener optional, like sweetened condensed milk or simple syrup
- Add the milk, matcha powder, and optional sweetener to a blender or jar. Blend or shake to emulsify.
- 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.