Hot Matcha Latte

Matcha is a type of finely ground green tea powder made from shade-grown tea leaves. The process of making matcha involves covering the tea plants with shade cloths before harvesting, which enhances the flavor and texture of the leaves.  When enjoying matcha you drink the entire leaf and don’t just steep it which gives you about 10 times the nutrients of regular green tea.

There’s a whole ritual surrounding making mathca.  It involves sifting the matcha powder into a bowl or cup and then adding steaming hot water (not quite boiling).  The matcha is then whisked to disperse it evenly and to get it to foam.

You will then steam and froth your milk and add it to the cup with the matcha in it.   I like to use whole milk because it froths nicely.

What kind of milk should I use for making a latte?

You can use any type of milk you want.  I use whole milk because it froths nicely.  However you can use coconut milk, oatmilk, or almond milk if you are looking for a plant based milk.  If you are just trying to lighten the calories then using 2% milk or skim milk will work as well.

Once the latte is made you can decide if you want it sweetened or not.   A spoonful of honey is how I like to sweeten mine but you can use sugar or agave if you prefer.

Ingredients:

• matcha powder (ceremonial grade is preferred)
• whole milk (or your preferred alternative)
• honey (optional)

Place the matcha powder in a small bowl.   Add a quarter cup of hot, but not boiling, water.   Use a matcha bamboo whisk and stir the matcha in an M pattern to help distribute the matcha evenly as it dissolves. 

What type of Matcha should I buy?

There are two main types of matcha:  food grade (culinary) and ceremonial.  The food grade is great for adding to baked goods and cooking but ceremonial matcha is best for making a cup of tea of a latte. You can use either one but they come in two different grades for a reason.  

The ceremonial-grade matcha tea leaves are picked by hand and they are more sweet-tasting.  Because they are stone-grounded it prevents bitterness. As a result the ceremonial matcha is more expensive than culinary grade but it is also more flavorful.

You do not need to have a bamboo matcha whisk but if you are planning to enjoy matcha frequently it is something to invest in.  You can use a small regular whisk if you do not have a matcha whisk.

Pour the green tea into your mug.   Then heat the milk to steaming but do not let it boil.   If you are using sweetener add it to the milk before frothing. 

Using a hand frother, froth the milk until it is light and fluffy.  Pour the frothed milk over top of the matcha in the mug.   Then enjoy this creamy tea.

This tea is best enjoyed as soon as it is made.   Matcha is a little on the bitter side so I like to add honey as my sweetener to balance it out but you do not have to add it.  

If you want to try a variation feel free to add a tiny bit of vanilla extract to give it a different flavor. This matcha latte is creamy and delicious!