Sharing this recipe for a very specific reason today: my brother needs to make this for his wife (my sister-in-law, Sydney) when I can’t because she lives in Illinois.

One thing about me is I’m going to make you a drink. I keep cafe cups and to-go options on hand for this reason! Ever since we moved to the beach, it’s normal that friends come over before we head to the water and it’s always fun to have a drink in hand for the walk so I got these cups to legitimize my at home cafe lol.

vanilla creme iced matcha

This is the perfect balance of earthy matcha with just enough sweetness and creaminess to make it feel like a treat.

what you’ll need:

• 2 tsp high-quality ceremonial grade matcha powder
• 4 oz hot water (176°F/80°C – not boiling)
• 8 oz milk (I like the unsweetened almond from califia farms)
• vanilla creme stevia drops to taste
• tiny pinch of sea salt (trust me on this one)
• ice (enough to fill a 16 oz glass about halfway)

how to:

1. Add matcha powder to a chawan (matcha bowl) or wide ceramic bowl
2. Heat water to 175°F/80°C (just below boiling – this is crucial for proper flavor)
3. Add 4 oz of hot water to the matcha
4. Using a bamboo chasen (traditional whisk) or electric frother, whisk in a “W” motion until frothy and completely smooth with no clumps (about 20-30 seconds)
5. Add a few drops of vanilla creme stevia and that tiny pinch of salt
6. Fill a 16 oz glass halfway with ice
7. Pour the milk over the ice
8. Pour the matcha mixture over the milk
9. Give it a gentle stir and enjoy!