Matcha Latte
A simple and easy-to-make homemade matcha latte!
Ingredients
- 1 tsp Pure Ceremonial Grade Matcha I used Jade Leaf Organic Ceremonial Matcha, sourced directly from organic farms Uji and Kagoshima, Japan)
- 1 oz warm water
- 1 tsp sweetner of your choice manuka honey, vanilla, maple syrup, agave
- 1 cup plant-based milk (like cashew milk or oat milk)
Instructions
- Heat water on the stovetop or in a kettle – make sure the water doesn’t get super hot or boiling (between 140 degrees to 175 degrees). Anything above that and the matcha will burn and become bitter.
- Place a tea sifter over a cup and sift 1 tsp of pure ceremonial grade matcha powder.
- Add your sweetener of choice or none at all.
- Pour the hot water into the cup and whisk it until there are no more clumps and the matcha is slightly frothy.
- Warm up some plant-based milk and add it to your matcha.
Notes
- You can use a temperature-controlled kettle to make sure you always get the right temperature.
- If you prefer a cold matcha latte just add plant-based milk and ice instead of warm milk.