One of our favourite Matcha recipes is a simple Matcha latte. The taste and nutritional benefits are vastly different to standard green tea. Matcha has a more full-bodied, creamier flavour and contains up to 10 times more antioxidants than standard green tea brews. The combination of caffeine and the amino acid L-theanine contained in Matcha gives you a boost of energy, creates a sense of calm, and increases mental alertness.
Historically, Matcha has featured as part of the traditional Japanese tea ceremony, however, modern Matcha-drinkers are re-inventing the blend. The Matcha latte has emerged as a big crowd favourite, often served with a base of almond, coconut, soy or cow’s milk, and sweeteners like honey to taste.
This Matcha latte recipe shows you how to make a creamy and frothy Matcha drink you’ll absolutely love!
- 1½ teaspoons Supertea Matcha (green tea powder)
- 1 tablespoon water (hot water but not boiling water)
- 1 cup milk (almond, coconut, soy, cow, etc.)
- 1 teaspoon granulated sugar or honey (optional)
- Sift Matcha green tea powder into the cup to get rid of lumps.
- Add hot (not boiling) water and whisk briskly until powder is all dissolved. The green tea paste should be smooth and foamy. You may use an electric frother, a small regular whisk or chasen (bamboo whisk used for Japanese tea ceremony).
- Add milk and sugar in a small saucepan. Heat the milk over medium heat until small bubbles start to appear around the edge of the saucepan. Do not bring the milk to full boil. Turn off the heat.
- Use an electric frother to froth the milk until foamy.
- Add the hot milk and foam in the cup and dust the green tea powder on the top.