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!
sweeteneroptional, 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.
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):