cooking a matcha latte
May 19, 2014
I first tried matcha green tea powder in Kyoto, where it’s bitter and slightly fishy taste took some getting used to. The powdered matcha is used in traditional tea ceremonies - it’s killer expensive, so makes them more opulant. I believe it’s made by grinding up the whole leaves into a bright green powder, which looks like powdered paint, rather than normal green tea which just uses the leaves steeped in water.
When whisked with water (or almond milk in my case) it makes for a frothy, bubbly matt green milk. It’s meant to be very good for you, I don’t know the science behind it but it has a fucktonne of antioxidants in it, something like 10 times that of spinach.
I am told it’s best not to use normal milk when making your latte, because apparently that kills the oxidents. Ones that are good for a frothy result are rice, almond and soya.
To make one matcha latte you need:
- almond milk
- 1/2 tsp matcha powder
- 1 tsp honey
In a pan, put a little of the almond milk and all of the matcha powder. Whisk until the milk is warm but not boiling, then slowly add the rest of the milk, whisking all the time. Don’t let it get too hot, just nice and warm. Add honey to taste.