This iced matcha tea is bright, cool and perfect for warm days. Ready in about five minutes, it blends matcha with fresh mint, a squeeze of lime and a little maple syrup for an attractive, thirst-quenching drink.
I’ve been enjoying matcha iced tea nearly every day for the past two weeks, and it quickly became one of my favorite summer beverages. It’s simple, fresh and adaptable to taste.
Why I love matcha iced tea
- Fast to make – the whole recipe takes about five minutes from start to finish.
- Refreshing – the combination of cold water, mint and lime is especially cooling on hot days.
- Fresh ingredients – no artificial colors or flavorings; just matcha, mint, lime and a natural sweetener.
- Distinct matcha taste – matcha powder gives the drink its vivid green color and its subtle, slightly sweet vegetal flavor.
- Sweetener options – maple syrup works well because it dissolves easily, but you can use sugar, honey (with a note) or other sweeteners if you prefer.
How to make iced matcha tea
Begin by whisking matcha powder with a small amount of hot water until smooth.
Use an immersion blender, food processor or a regular blender to combine crushed ice, cold water, fresh mint and the prepared matcha. Pulse or blend for about a minute; processing time varies by appliance and will affect how much the ice melts.
Strain the blended mixture through a sieve to remove crushed ice and mint bits. Stir in maple syrup and the juice from half a lime, then taste and adjust sweetness or acidity as needed. Serve over ice and garnish with lime slices and extra mint leaves, or chill in the fridge until ready.
Useful tips
- Use filtered or bottled water for the cleanest flavor; good tap water works too.
- If your blender can’t crush ice, substitute 1 cup crushed ice with ½ cup ice-cold water and chill the drink well.
- If you swap maple syrup for honey, dissolve the honey in warm liquid first because it doesn’t blend easily in cold water.
- Either lime or lemon works; lime gives a slightly brighter, more aromatic finish.
- Adjust ingredient quantities to suit your taste for sweetness, mint intensity or tartness.
- With 7-ounce (200 ml) glasses, this recipe serves about five portions when served with ice, or four servings without extra ice.
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Matcha Iced Tea Recipe
Ingredients
- 2 teaspoons matcha powder
- ¼ cup hot water
- 1 cup crushed ice
- 2 cups cold water
- 3 sprigs fresh mint
- 5 tablespoons maple syrup
- 1 lime
Instructions
Using an immersion blender
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In a heat-proof jug, whisk matcha with hot water until smooth. Add crushed ice, cold water and fresh mint, then blend with an immersion blender for one to two minutes.
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Strain through a sieve. Stir in maple syrup and the juice from half a lime. Taste and serve over ice with mint leaves and lime slices.
Using a food processor or blender
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Whisk matcha with hot water in a mug. Place crushed ice, cold water and fresh mint in the blender or food processor, pour in the matcha, and pulse for about a minute.
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Strain through a sieve, add maple syrup and the juice from half a lime, then taste and adjust.
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Garnish with mint leaves, lime slices and extra ice if desired.
Notes
- Filtered or bottled water gives the cleanest flavor, but good tap water is fine.
- Longer blending melts more ice, producing a thinner drink and more liquid.
- If using honey instead of maple syrup, add honey to warm liquid first so it dissolves.
- Lime can be replaced with lemon if you prefer.
- Add more sweetener if you like a sweeter drink.
- Serve immediately over ice or chill in the fridge; add extra ice when serving if needed.
- Large ice cubes melt slower and dilute the drink less than small cubes.
- Ensure your blender or food processor can handle ice.
- This recipe yields roughly 15 fl oz (550 ml) of liquid. I used 7-oz (200 ml) glasses for serving.
Nutrition
Nutrition information is an estimate and may vary with ingredient brands, substitutions and portion sizes.
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