How I Make A Matcha Latte
This is my process of making matcha lattes like a VSCO girl.
Stuff That I use:
Little Bit of Hot Water
Ice
First, I put 1.5 to 2 teaspoons of matcha powder into a glass cup. The intensity of flavor differs for each type of matcha; for the green tea powder that I use, which is from Jeju Island, South Korea, it’s a little light. Therefore, I put in more than usual.
Next, put in around 8 teaspoons of hot water to stir the powder. Using a matcha powder whisk is especially helpful, but any whisk or spoon will do. Whisk the powder until it’s completely dissolved into the water, and make sure to check the floor of the cup for any sticking powder.
Then pour in around 25-30 g of agave syrup. You can use honey as an alternative, but you need to put more in because it’s a little less sweet. After pouring, whisk until the syrup completely dissolves into the water as well.
Finally, pour in around 200-250 ml of a milk of your choice. I prefer oat milk because of the roasty taste to it, but honestly whole milk tastes really good, too. When you put the milk in, it’s going to be a little warm still, and I don’t think anyone really wants to drink warm latte.
Finally, put in some ice. Not too much though because it’ll water it down, but enough to suit your needs.
That’s pretty much it. It’s a simple alternative to a cup of coffee everyday. It may be a little bit more work to make, but I’ve gotten used to the process of making a cup every morning. I love the taste of it and experimenting with different amounts of ingredients. This “recipe” is just what I use, and I like my matcha to be specifically a little sweet and have a strong green tea taste. So, if you’re not a fan of this, just simply start off with this recipe as a base and experiment from there because everyone has his or her preferences and everyone’s ingredients are a little bit different.