Back in Australia, the one drink I’ve gotten at Starbucks was an iced matcha latte with two shots of espresso (with soy milk), and ever since discovering it then it has been my go-to order whenever I go to Starbucks, with the exception of their holiday peppermint mocha. One of the categories I really wanted to venture more into with the development of this blog was recipes I make when I’m at home. This past year I learned two things, 1. I’m extremely lactose intolerant to the point where this whole time I thought I was growing through adult hormonal acne when it was actually because of dairy products. 2. It is so so hard enjoying a lot of my favourite foods that used to have dairy and finding a substitute. Coming up with my own recipes as alternatives has been a great creative outlet for me other than makeup, and I’m really happy that I can share these recipes with you.
Recreating this drink from Starbucks wasn’t too hard of a task, and I didn’t have to compensate in taste when it tasted pretty much spot on. Feel free to tweak this recipe to your own preference. I personally don’t add sugar to my drinks, and if you know me, you know I love ordering my coffee iced and black.
- Glass of ice, filled up to 3/4 of the cup
- Soy milk, or your favourite dairy alternative (or if you like milk, you do you boo.)
- Matcha powder
- 2 shots of espresso
I don’t think the quality of the ingredients really matters, I buy my soy beverage in bulk form from Costco. I also get a lot of my tea goods from Davids tea and collect a ton of points with their frequent steeper program, so I redeem them on matcha (the highest grade you can get for the value, hehe.). If you don’t have an espresso machine, I recommend either using Starbucks double energy shots or even brewing a condensed batch of instant coffee.
I first fill the glass of ice with soy beverage, up to 3/4 of the glass, leaving enough room for the matcha and shots of espresso.
I use about 2 teaspoons of matcha powder. To get a smoother mixture, add two spoonfuls of hot water and mix the matcha powder in until it becomes a paste. If you have a matcha whisk, this works best to break down the clumps of powder.
After adding the matcha mixture into the soy milk, a lot of the excess will fall to the bottom. Don’t worry too much about it, it won’t change the texture or flavour of the drink. Again, using a whisk would really help break down the matcha if you’d like.
After mixing the two ingredients together, you should get a vibrant pastel green shade, I think that’s a great indication of how much matcha you’d want in your mix. Comparing it to the drink Starbucks made, I believe they separated all the ingredients, the first layer being concentrated matcha tea, a layer of soy milk, and then the espresso on top. I did mix it a little before I took the original photo, but you can see how condensed the matcha at the bottom was giving it a much darker green shade.
I then brew two shots of espresso and pour it on top, layering it and seperating it from the foam, which I pour over the glass last.
And that’s all there is to it. Honestly, this recipe is so quick and easy to make, I love drinking it throughout the day as I work on my posts and photos. Please feel free to add some sugar to it if you prefer. I’d recommend using black sugar rocks and diluting it with a bit of hot water first to create a syrup so it’ll blend better with the iced drink, if not use some agave! Or create this drink hot for the winter weather. If you do recreate this drink, share some pictures with me, I’d love to see your creations as well.
I really hope you enjoyed this quick and simple recipe from me. Leave a comment to let me know what you’d like to see from me next!