How to make a Matcha latte
Posted by Dana Chapman on
Do you need tasty morning pick-me-up without the caffeine crash later? Look no further, Matcha is your friend!
Amino acid L-theanine lends it a calming effect while higher caffeine content will keep you up. Amino acids are behind the mouth-filling experience and umami taste. Matcha is also rich in in polyphenols (catechins) with antioxidant properties to protect your body from free radicals which damage body cells.
Higher caffeine content makes Matcha more bitter that classic tea and the tannic polyphenols make it brisker and more astringent. You consume the whole leaf not just a brew. Milk with a touch of sweetener can tame the bold taste.
Too hot liquid will turn your Matcha too bitter. Make sure to heat up your water and milk to about 160-175 F.
Sweetener is optional, just like with any other tea. However, since Matcha is concentrated, a bit of sweetener might make the final drink smoother and appealing to "Matcha beginners". We like adding a touch of maple syrup.
Matcha Latte has a nice thick, mouth-filling and frothy liquor and its vivid green color will brighten up your mornings.
You can prepare Matcha with a traditional bamboo whisk or a battery operated milk frother. The frother helps to give your latte nice frothy head while dispersing the powder evenly at the same time. You can prepare and serve your Matcha in one mug that way and save yourself some time in hectic mornings.
Get your latte Matcha here
