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Matcha latte

Ingredients

1 tsp matcha
Hot water
1 cup plant milk
1 tsp honey or maple syrup

Method

Boil water. If you want, pour a bunch of the boiled water in your final serving cup to heat it up, so your drink stays hot longer.
Mix the 1 tsp matcha with 1.5 tsp of hot water, to make a very think slurry. Gradually dilute it with water, 1 tsp, then 1 tbsp. This helps avoid clumps and keep things mixed.
Heat up the plant milk. I use a lil Nespresso milk frother, but without the frothing attachment cause I don’t like it. You could also do this on the stove.
While the milk’s heating up, mix the honey or maple syrup into your matcha mix. Transfer the matcha mix into your serving cup.
Once the milk’s heated, if you have a small french press, you can foam it if you’d like. Transfer the milk into the french press, and pump the press up and down to foam the milk.
Pour the milk into your serving cup. Swish around the first part of the pour so the layers of your drink are mixed at least a little, if you don’t do this and you have nice foamy milk, you’ll kind of have a layer of matcha liquid at the bottom and a big layer of milk foam above it.
Serve! I like putting this in a take-out style reusable cup with a lid, and then going for a walk around the block, which in some ways can be an excellent simulation of walking to your favourite cafe and then back to your house.

Notes

You can add a pinch of cinnamon, a barista at Locomotive Espresso in London Ontario recommended this.
I should probably try a matcha whisk at some point, but I haven’t yet…

Nutrition Data

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}

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