Matcha is green tea that has been powdered or finely milled. It has a tendency to taste kind of sweet and blends wonderfully with plain water or in this case, milk. It also supposedly is very good for you, in that it has all of the health benefits of green tea, except moreso since you are actually ingesting the leaves.
If you want to become a matcha nerd, you can get the proper equipment, like a matcha bowl, whisk and spoon. For this matcha latte recipe, I use a espresso maker to froth the milk, but there are handheld or pump milk frothers, too.
- 1 cup of skim milk
- 2 matcha spoons of matcha (or 1 tsp of matcha)
- 1 tsp of honey (or more to taste)
- Put a 1/4 cup of the cold milk in a matcha bowl or a soup bowl. Add the matcha slowly, whisking with a matcha whisk until frothy. Add the rest of the cold milk. Stir well.
- Transfer the matcha liquid into a container suitable for frothing, like the stainless steel containers the pros use (I use a glass measuring cup).
- If you are using an espresso machine frother, you probably have your frothing technique down better than I do, but in case you don't - a few tips: keep the tip of the frother in the middle of the milk (not too near the top, not too deep down). Turn the frother on full blast and froth away. Correctly frothed stuff will have have mini bubbles.
- Add honey to taste and enjoy -- for decorative purposes, you can froth some plain milk to create a design on top -- like my wonderful blob (pictured above).
Serving Size: 1
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Preparation Time: 10 minutes