Now that summer is (nearly) here, it's officially iced matcha latte season. With this recipe, we're taking it even one step further by declaring frozen matcha latte season! We absolutely love how beautiful, delicious and better-for-you these ice pops are, and we hope you do to! Show us your stripes and tag us @jadeleafmatcha in your re-creations...
Tools You'll Need- Popsicle mold
- Sifter
- Bamboo whisk or electric whisk
- Full-fat coconut milk
- Vanilla extract
- Maple syrup
- Jade Leaf Matcha
What Kind of Matcha Should You Use?
We used our Barista Ceremonial Grade Matcha for the matcha layer in these pops, but any grade of matcha you like can work in this recipe.
Directions to Make Matcha Latte Popsicles
These pops consist of two different flavors: vanilla and matcha. The two flavors are layered to create a gorgeous striped pattern and makes it easy to enjoy both flavors at once.
Making these popsicles is super simple! Since there are two flavors, first we have to divide the coconut milk evenly- one cup of coconut milk to make the vanilla layer and one cup to make the matcha layer. For the vanilla layer, we mix the vanilla and maple syrup into the coconut milk. For the matcha layer, we'll mix in vanilla, maple syrup, and matcha.
Make sure you use a sifter to break up any matcha clumps.
Use a chasen (bamboo whisk) or electric whisk to combine the matcha with the coconut milk, until no specks of matcha remain.
After both flavors are ready, it’s time to freeze! We’ll start with the vanilla layer; add about two teaspoons to the popsicle mold and freeze for about 15-20 minutes, or until the layer is set.
Next, the matcha layer; add about two teaspoons to the popsicle mold and freeze for about 10-15 minutes, or until the layer is set.
Repeat these steps until the mold is full and you have alternating layers of white and green.
Note that you might want to use more than two teaspoons of each mixture to form your layers, depending on how large your popsicle mold is. Just make sure you’re adding the same amount of each flavor to every layer to get even stripes!
Plant Based Matcha Latte Popsicles
Ingredients:
For the vanilla layer
- 1 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 1-2 tablespoons maple syrup, to taste
For the matcha layer
- 1 cup full-fat coconut milk
- ½ teaspoon vanilla extract
- 1-2 tablespoons maple syrup, to taste
- 2 teaspoons Jade Leaf Matcha, sifted
Directions:
- For the vanilla layer: in a small bowl, combine coconut milk, vanilla, and maple syrup. Set aside.
- For the matcha layer: in another small bowl, combine coconut milk, vanilla, maple syrup, and sifted matcha. Combine using a chasen (bamboo whisk) or electric whisk; mix until no specks of matcha remain.
- Starting with the vanilla mixture, add 2 teaspoons to the popsicle mold. Transfer to the freezer for 15-20 minutes, until the layer is set. Remove from freezer; add 2 teaspoons of the matcha mixture on top of the vanilla. Transfer to freezer for 15-20 minutes, until matcha layer is set.
- Repeat, alternating colors until the popsicle molds are full. Once full, keep them in the freezer for about 2 hours, until completely frozen through.
Lauren is a food photographer and recipe developer originally from southwest Florida, currently living in Boston, MA. She is a graduate of the University of Central Florida, where she studied anthropology and humanities and cultural studies. When Lauren isn’t creating delicious matcha recipes for Jade Leaf, you can find her in the kitchen dreaming up unique recipes for her blog, or posting mouthwatering food pics on her Instagram @lalaskitchentable!