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recipe_Matcha_Latte
Matcha Latte
Creamy, frothy, and oh-so-matcha, this comforting drink can be done on the go or in-style when you present it in a cocktail glass. The perfect way to bring Matcha Tea into your morning routine, and so easy to make.
Creamy, frothy, and oh-so-matcha, this comforting drink can be done on the go or in-style when you present it in a cocktail glass. The perfect way to bring Matcha Tea into your morning routine, and so easy to make.
When sweetening your matcha latte, customize with a flavored sugar or sugar alternative like monk fruit sweetener and honey. Some of our favorites include: Rose, Cinnamon, and Vanilla Turbinado sugars, Golden Monk Fruit sweetener, and Orange Blossom, Lemon, and Himalayan Salted honeys.
Hot Latte
8 oz milk of choice
1 tsp sweetener,* optional
1 tsp Matcha*
2 oz hot water at 175˚F
Iced Latte
6 oz milk of choice
2 tsp sweetener,* optional
1 cup +/- ice
3 oz cold water
1½ tsp Matcha*
Hot Latte
Prepare milk.
To a small saucepot (6-inch) add milk and sweetener (if using). Stir frequently over low-medium heat to gently warm mixture. Do not allow to simmer or boil. Frequent stirring will prevent milk solids from settling and burning on bottom of pot. When heated, aerate mixture with the Milk Frother to desired volume.
Prepare matcha.
Heat water in a kettle to 175˚F.
Portion heated water and matcha in a large mug. Whip until frothy using a Milk Frother or matcha whisk. Add frothed milk and stir.
Iced Latte
Prepare milk.
To a 16-ounce glass add milk and sweetener (if using). Using a Milk Frother, combine and aerate. (Alternately, shake vigorously in a cocktail shaker or sealed Mason jar, then transfer to a 16-ounce glass.) Add ice.
Prepare matcha.
In a small glass or resealable jar (like an 8-ounce Mason jar), add cold water then matcha. Combine using a Milk Frother (or seal jar and shake vigorously for 15 seconds.) Add prepared matcha to iced milk. To achieve a layered effect, slowly pour matcha directly onto the ice cubes (rather than in the milk). Stir before drinking.
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