I have only recently gotten into matcha. Matcha is made from whole green tea leaves, which is finely ground into a smooth powder. Matcha is a traditional part of Japanese culture, and it has been used tea ceremonies since the 12th century.
After experiencing just one cup in the form of a matcha latte, I was hooked and got my very own whisk and canister of matcha powder. The process of making a cup of matcha is not only soothing, but the health benefits are also incredible: in terms of nutritional value and antioxidant content, one glass of matcha is the equivalent of 10 glasses of green tea. Matcha boosts your metabolism and gives you energy while also calming your mood. Pretty great, right? In my book, matcha > coffee.
There are many ways to enjoy matcha – you can blend it with sparkling water, add it to lemonade, sprinkle it over pancakes, or mix it into batter (hello, matcha chocolate cake!). The possibilities are endless, and I’m excited to try out more recipes.
Here’s how I make my daily matcha latte:
You’ll need
1 bowl
A bamboo whisk
1 teaspoon matcha powder
3/4 cup milk of choice (cow’s milk, unsweetened almond milk, soy milk, rice milk)
1/4 cup boiling water
Preparation
1. Bring 3/4 cup of milk to a simmer in a small pot over medium-high heat. Keep an eye on this so the milk doesn’t burn or form a skin.
2. Place 1 teaspoon of matcha powder in a bowl, and slowly whisk together with 1/4 cup boiling water. Whisk the matcha briskly in a “W” motion until frothy.
3. Add in warmed milk of your choice, tipping cup slightly to create more foam.
4. When finished, rinse your whisk thoroughly and let dry.
{Photos by Lauren}
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