Iced matcha rose tea latte
Let’s face it, most of us are more or less openly obsessed with matcha. Personally, I’ve learned to embrace my matcha obsession and even though my go-to is traditionally whisked, I’m always on the lookout for good flavor combinations with matcha and especially for matcha-based beverages that are naturally sweet. I heard that matcha watermelon summer drinks are all the rage right now, but I’ve never tried that combination. Recently, I’ve stumbled upon Wholesome Bakery in San Francisco and their iced matcha rose tea latte, which they make with rose water. I was instantly hooked and decided to recreate it at home. Here’s my recipe.
Iced matcha rose tea latte
Iced matcha rose tea latte
Recipe yields 1 serving
1 cup almonds, soaked overnight, skin removed
1 cup water
3 gr (1 teaspoon) matcha, sifted
A few drops rosewater
Vanilla extract, to taste
Ice cubes
Dried edible rose petals
I don’t enjoy sweetened drinks of any kind, so my recipe is unsweetened. If you like, you can add a sweetener of your choice. I recommend using matcha that is not too grassy, like Saemidori. In a blender or using an immersion blender, blend almonds and water until smooth. Strain through a fine mesh sieve and / or a cheese cloth. This yields approximately ¾ - 1 cup almond milk (reserve the almond solids for a second batch of almond milk or use in other recipes, like oatmeal or granola). Blend almond milk with matcha powder, rose water
(add gradually, because it can be quite overpowering, you can always add more later if necessary) and vanilla until frothy and smooth. Pour in a chilled glass over ice cubes and garnish with dried edible rose petals. Cheers!
Iced matcha rose tea latte
Disclaimer: I was not paid to mention or review businesses, products or services. This is my honest opinion.
