Cookie Butter Iced Matcha Latte

Pro tips

• Whisk matcha in hot (not boiling) water—around 160–170°F—to preserve the delicate flavor and prevent bitterness.
• Stir the cookie butter into the hot matcha liquid while warm so it dissolves evenly; if added to cold milk, it may clump.
• Use crushed or shaved ice rather than cubes to chill the drink faster without over-diluting as it melts.
• For a thicker, more indulgent texture, reduce the plant-based milk blend to 1 cup and add 2–3 tablespoons of cookie butter.

Substitutions

• Cookie butter → almond butter or tahini (adds nuttiness; use same amount)
• Almond + coconut + cashew milk → oat milk (creamier, single-ingredient option)
• Ceremonial grade matcha → culinary grade (earthier taste; whisk 45–60 seconds to dissolve)

Storage & make-ahead

Store whisked matcha and cookie butter mixture in an airtight container in the refrigerator for up to 24 hours; assemble with ice and plant-based milk just before serving.

Equipment

bamboo whisk (or small wire whisk) · matcha sifter (optional but recommended for lump-free powder)

Can I use regular matcha powder instead of ceremonial grade?

Ceremonial grade matcha whisks smoother and tastes brighter, but culinary grade works; you may need to whisk longer to dissolve it fully and the flavor will be earthier.

How do I whisk matcha without lumps?

Sift the matcha powder into the hot water first, then whisk vigorously with a bamboo whisk using an M-shaped motion until frothy, about 30 seconds.

Can I make this ahead?

Yes—whisk the matcha and cookie butter together, refrigerate for up to 24 hours, then pour over fresh ice and add the plant-based milk blend when ready to drink.

What plant-based milk works best if I only have one type?

Any unsweetened plant milk works solo; oat milk creates the creamiest texture if you're substituting all three.

Is strawberry matcha flavor required?

No—use all ceremonial grade matcha or swap strawberry matcha for vanilla or plain matcha; adjust to taste preference.