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Servings: 1 cup
- 1/4 cup boiling water
- 1 teaspoon bright-green matcha powder
- 3/4 cup plain, unsweetened non-dairy milk, especially soy milk, chilled
- 1 tablespoon maple syrup or honey
- 1/4 teaspoon vanilla extract
In a liquid measuring cup, whisk together the boiling water and the matcha, and pour into a small fine strainer set over a medium mug (stir the inside contents of the strainer and scrape the underside to glean all of the liquid). Add the remaining ingredients, whisk well, and chill. Serve cold.
Dina Cheney is a regular contributor to Clean Eating and is now the author of The New Milks. Featuring 113 cooking and baking recipes, the book explores dairy-free alternatives to milk. Find it here.