Get ready for the ultimate Grinch drink because this Iced Matcha Latte tastes just like mint chocolate chip ice cream in Christmas form. It's mean, it's green, it’s trendy, and it’s giving total North Pole energy without you needing to leave your kitchen. Forget the fancy coffee shop, you can whip this up at home in minutes while blasting Christmas music and pretending you have your life together. It’s sweet, creamy, and festive enough to make even the Grinch smile.
If you’re loving this Grinch Iced Matcha Latte, you have to check out a few more festive drinks to keep the holiday vibes going. A Champagne Margarita is perfect for when you want a little sparkle, and my Gingerbread Simple Syrup will take any coffee or latte straight to Christmas magic. For the ultimate cozy treat, the Iced Gingerbread Oatmilk Chai tastes just like the Starbucks version but better and made right at home. Your holiday drink lineup just got way more fun.
Equipment
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Ingredients
- Matcha
- Water
- Milk
- Heavy cream
- Peppermint simple syrup
- Strawberry
Directions
Soak your bamboo whisk in hot water for two minutes.
Sift the Matcha powder into a small bowl. Whisk the water into the Matcha powder. Using a W motion, whisk the Matcha for about 30 seconds until a tight foam forms.
Fill a glass with ice and add your milk. Pour the Matcha over the milk.
Add your heavy cream, peppermint, and simple syrup into a separate glass, then froth the heavy cream until light and fluffy. Pour the cold foam over the Matcha.
To make a decorative strawberry, cut the stem off with a V cut to resemble a heart, stick it on a toothpick, and place it on top of your drink.
What do I serve with this recipe?
- To keep your Grinch theme going, serve this with the super-easy Grinch Popcorn that tastes just like the kettle corn you get at the state fair. You can also try this fun twist on a classic Rice Krispies treat with green Rice Krispies covered in decadent white chocolate for the ultimate Grinch Rice Krispies Treats.
FAQs (Because Life’s Too Busy for Guesswork)
If you’re looking for the best Matcha drink, I recommend getting ceremonial-grade Matcha. This will give you that really lovely, fine foam you want in Matcha, which you will not get from most grocery-store Matcha powders.
To prevent the bristles from breaking.
If you don’t have a bamboo whisk, you can use a milk frother, or even a traditional-style whisk, but you want to ensure that you can remove the clumps from your Matcha paste as you make it, or you won’t have a lovely Matcha experience.
You must be careful when using boiling water. It can scold the tea leaves and leave you with a bitter taste.
What are substitutions that I can make?
- Peppermint simple syrup- bringing one cup of water and one cup of granulated sugar in a small pot and stirring in 2 teaspoons of peppermint extract off of the heat.
- Matcha powder - you can use a Matcha concentrate; just follow the directions on the back of the container.
How should I store my leftovers?
- You can store your leftovers in the fridge for up to two days, but it is best served right away.
Was this a win at your dinner table?
Leave a quick rating or review below! It helps other busy families find the recipes that actually get eaten.
Grinch Matcha
Equipment
- Measuring cups and spoons
- Matcha whisk set
- Milk frother
- Knife
- Cutting board
Ingredients
- 1 - 1 1/2 teaspoons Matcha powder
- 2 tablespoons 160 to 170°F water
- 1 cup milk
- 3 tablespoons heavy cream
- 1 tablespoon peppermint simple syrup
- 1 strawberry
Instructions
- Soak your bamboo whisk in hot water for two minutes.
- Sift the Matcha powder into a small bowl. Whisk the water into the Matcha powder. Using a W motion, whisk the Matcha for about 30 seconds until a tight foam forms.
- Fill a glass with ice and add your milk. Pour the Matcha over the milk.
- Add your heavy cream, peppermint, and simple syrup into a separate glass, then froth the heavy cream until light and fluffy. Pour the cold foam over the Matcha.
- To make a decorative strawberry, cut the stem off with a V cut to resemble a heart, stick it on a toothpick, and place it on top of your drink.
Notes
- Matcha Powder: Use ceremonial-grade for the best flavor and fine foam. Grocery-store Matcha usually won’t give the same texture.
- Bamboo Whisk: Soak before using to prevent bristles from breaking.
- No Bamboo Whisk?: Use a milk frother or regular whisk. Make sure to break up clumps for a smooth Matcha.
- Water Temperature: Avoid boiling water; it can scorch the leaves and make the tea bitter.
I just got a new tin of matcha so it was the perfect time to try out this recipe! I love mint, especially with matcha, so this drink is definitely a new favorite. Love how easy it was to bring together!