The last few weeks I have been taking a leave of absence from coffee, and lemme tell you, it’s not ideal. It has been exactly one month – to the day – where I have deprived myself of the greatest beverage known to humankind and I was sure I would be miserable without it. On a hunt for an alternative morning drink that still checks off some of the same boxes that coffee does, I stumbled upon matcha lattes. They are creamy, frothy, delicious and healthy. They have (almost) made me forget about my favourite ground bean.
Matcha is basically green tea that has been ground up into a fine powder. It is rich in antioxidants, fibre and vitamins and has countless other health benefits. Personally, I find that it tastes nothing like green tea, but has a more citrusy tone. If you haven’t had it before, you will likely want to add a bit of sweetness to cut through the bitterness and grassy taste. I like to add honey to mine, but if you are vegan, you can add maple syrup or agave.
When I first started making these lattes, I lacked technique, BIG time. The matcha wasn’t absorbing into the liquid as well as I had hoped, despite the arm workout from stirring for so long. I struggled to get the milk the perfect texture to make for a creamy, lucious drink…and it just tasted bad.
I’m no quitter though. And, since I was looking to fulfill an Amazon craving, I purchased a few things that have helped me improve my matcha game. Firstly, highly rated matcha powder, found here. The powder itself is fairly pricey regardless of where you shop, but I found this company to be fair for the quality of the product I was getting.
Secondly, to perfect my milk game, I purchased a basic milk frother. This little trinket has brought me unfathomable joy. It makes the milk creamier and more aesthetically pleasing when added to the top of the latte. It’s the simple things, really. Plus, twenty bucks for it on Amazon is a steal!
One final item that you may consider purchasing, if you are an everyday-matcha-drinker, is a matcha whisk. It is specially manufactured to help incorporate the matcha powder into the liquid that you are using, without any sediment left behind.
Alright, now that I’ve spent matcha my money purchasing helpful equipment, it’s time to perfect this drink!
Peace out, coffee. I’ve found a new matcha.
It’s a matcha made in heaven.
Serving size: 1 large mug
Prep time: 1 minute
Cook time: 5 minutes
- 1 1/4 cup non-dairy milk (I prefer cashew)
- 1 tsp. matcha powder
- 1/4 cup boiled water
- 1 tsp. honey (or any sweetner of your choice), optional
- Pinch of cinnamon, optional
- Pour your milk into a heat-proof pitcher and place on a burner over medium-high heat until it begins to steam. You can also do this step in the microwave, using a glass bowl/measuring cup, or with an actual milk steamer on a professional coffee machine.
- In a bowl, use a matcha whisk (or a regular whisk) to mix together the matcha powder with the boiled water. Do this for a while (about 30-40 seconds) to ensure the powder fully incorporates. Transfer to a large mug.
- Stir in the sweetner, if using.
- Use a milk frother to foam up the steamed milk for about 20 seconds. Pour into the mug and top with cinnamon, if desired.
If you do not have a matcha whisk, beat the matcha with your milk frother on a low speed to help it dissolve into the water before adding the sweetener and milk.