Iced Banana Milk Matcha Latte

vegetarian, vegan option, gluten free // makes one 12 oz drink

I used to be a bit of matcha purist, but that was before the Junbi opened in Princeton and introduced me to the wondrous world of fruit purees + good quality matcha. This fruity matcha latte also works great with frozen mango or pineapple instead of banana.

what you need:

for the banana base:

• 1 tbsp sugar (feel free to adjust based on how sweet you like your drinks, but I’d suggest starting out with this amount)

• 2 tbsp hot water

• ½ cup frozen sliced banana, about ½ a banana

for the matcha:

• 1 tsp ceremonial grade matcha

• ¼ cup hot water, ~176 F

to serve:

• ⅔ cup milk. I like whole milk or Oatly.

• ½ cup ice

how to make it:

to make the banana base:

1. make the simple syrup by dissolving the sugar in the hot water.

2. in a blender, add the simple syrup and banana. blend until it’s completely smooth and reaches a soft-serve consistency.

to make the matcha:

1. into a bowl, sift the matcha to remove any clumps.

2. pour hot water at ~176 F over the matcha. whisk vigorously with a matcha whisk until frothy and well combined.

to serve:

in the following order, add to your glass: 1. banana base, 2. ice, 3. your milk of choice, and 4. matcha. stir gently with a straw to combine flavors and enjoy.