1teaspoonmaple syrup or agave up to a tablespoonup to your sweetness preference
In a small matcha bowl, mix the matcha and the hot water together with a bamboo whisk to remove any clumps, moving back and forth in an M motion for at least 15 seconds until combined and frothy. Stir in the maple syrup or agave and combine once again.
In a tall glass, add in the ice. Add in the vegan milk. Pour over the matcha mix and using your straw, stir to combine. Enjoy!
How to store: Iced matcha lattes are best enjoyed fresh, but if you don't finish yours right away, you can refrigerate it for up to a day.WHAT I USE:This is the matcha brand I've used for years and love:This is the bamboo whisk, chashaku and sifter set (affiliate link) I use from the same matcha brand.