This is one latte you can have as matcha as you like.
Those that frequent coffee bars may’ve noticed people opting for more and more matcha-infused beverages – particularly lattes.
While green tea is brewed through steaming and steeping leaves, matcha translates to ‘powdered tea’. It’s typically ground into a powder from Japanese green tea leaves, sans stems and veins. The plants are grown in shade, which increases the chlorophyll count, translating to that dark green colour.
In green tea, the leaves are removed after steeped in water; in matcha, the powder is dissolved into the liquid.
Perhaps the best way to utilize matcha is when you’re having your caffeine dosage – why not simultaneously get some extra calcium into your diet? Simply adding milk to your matcha latte will provide plenty of calcium, along with potassium, phosphorus and vitamins D and A.
You can sub your preferred type of milk in the following matcha latte recipe, but we’ve found whole milk yields the richest results.
- ¾ cup milk of choice
- 1 teaspoon matcha powder
- ¼ cup near-boiling water
- 1 teaspoon honey, or to taste
- ¼ teaspoon vanilla extract
- Heat milk in small saucepan over medium-high heat until just simmering. If you have a milk-frother or cappuccino maker with a frother, this is the ideal time to use it.
- Place matcha powder in a wide-mouthed mug or matcha bowl and add ¼ cup almost-boiling water (160°F is the recommended temperature for green tea if you want to go that extra step). Whisk for about a minute to totally dissolve powder and then whisk in honey and vanilla.
- Slightly tip mug and slowly add frothy milk.
Recipe courtesy of Susan Mitchell, PhD, RDN, FAND, and Regina Ragone MS, RDN.
Photo Credit: Louno/BigStock