Iced Lavender Mint Matcha Lattes
Have I mentioned that I'm over wearing pants? ;-) Turns out, I can also no longer fathom drinking anything that isn't ice cold. Hello, I'm Sarah, I'm 8+ months pregnant and it's June in the mid-Atlantic. The humidity has really kicked in around here so if you need me I'll be in my kitchen concocting fun, refreshing beverages like these Iced Lavender Mint Matcha Lattes (and enjoying the air conditioning.) As with most of my better culinary ideas, these were inspired during a recent trip. Iced matcha is so refreshing in its own right, but the addition of lavender and mint really punched things up.
- 2 tablespoons lavender mint honey simple syrup, or more to taste (recipe below)
- 2 teaspoons matcha powder
- 2 cups almond milk or non-dairy milk of your choice
- [u]Lavender Mint Honey Simple Syrup[/u]
- 1 cup water
- 1 cup honey
- 1 tablespoon dried lavender buds
- 1 heaping tablespoon roughly chopped fresh mint
- [u]To make the syrup[/u]
- In a saucepan, bring the water and honey to a gentle simmer. Stirring gently until the honey dissolves into the water.
- Once simmering, add the lavender and mint.
- Turn off the heat and allow to steep for 30 minutes.
- Strain into a container and store in the fridge for up to a week.
- [u]To make the lattes (recipe serves 2)[/u]
- In a jar with a lid, sprinkle in the matcha powder and add a touch of water. Work the matcha powder into a paste to remove any clumps. Add the syrup and almond milk. Put the lid on the jar and shake until everything is well combined. Divide the mix between two glasses filled with ice, serve and enjoy. (Feel free to add more syrup to suit your sweet tooth.)
The simple syrup will last a week or so in the fridge, make the most of it. It makes a great cocktail sweetener, a refreshing addition to a cup of coffee or even a nice touch to a seasonal fruit salad.