LaJosette Matcha Latte Recipe, favorite matcha brands, tips and tricks
Hi! If you didn’t know, I am obsessed with matcha. I have been drinking matcha almost daily for about two years now, and have definitely worked through some great and some failed at-home matcha attempts. Something I learned early on is that not every matcha that claims to be “natural” or “the best” is truly “the best.” I think many people are first scared of matcha because of the color or grassy aftertaste, or even the clumpy texture of many matcha lattes at cafes/coffee shops. Below I’ll be listing what to look for in a good matcha powder, how I like preparing my daily matcha, and ways to customize your own recipe! Enjoy!
First, some of the basics on matcha:
Matcha is made of finely ground green tea leaves, and provides an abundance of antioxidants due to the fact that you consume the powder in its entirety, rather than steeping tea leaves through a bag and infusing hot water.
The caffeine content of matcha is comparable to a cup of coffee, however the caffeine does not give the same “crash” that coffee does. Instead, matcha provides a stream of stable energy with L-theanine, an amino acid which sharpens brain function! Yay!
Finally, matcha preparation derives from historical Japanese tea ceremonies, and holds sacred value and importance.
Now, onto what I look for in my matcha, especially when such a variety are sold online!
Ceremonial Grade: the highest grade of matcha, best quality, and best tasting in my opinion. VS Culinary Grade: more affordable, less vibrant green, less potent flavor, a little bit more bitter, but good option if you are easing into trying matcha and don’t want to break the bank.
Color: should be a bright, vibrant green. Not dull.
No additives: so many matcha powders online have random ingredients and fillers added to them like sugars, starches, and preservatives! Try and find pure matcha powder where there is only one ingredient.
Favorite Brands: Cha Cha Matcha, MatchaBar Hustle, most ceremonial grade matcha powders on Amazon, Trader Joe’s or Rishi for individual on-the-go packets.
Tools:
I don’t know what I would do without my bamboo matcha whisk! It works incredibly well for removing any and all clumps, and feels very professional. If you don’t have a matcha whisk, the second best thing to use would be a handheld frother.
Milk Frother: not necessary, but an amazing tool for frothing both warm and cold milk!
Steps:
Boil water but do not let it get to its boiling point. I have found that warm water just before it boils works best, and ensures that the matcha will not taste too bitter.
Add about 1 teaspoon (depending on desired strength) of matcha powder to a mug or bowl, and pour over a small splash of warm water. (here you can also add choice of sweetener such as honey/sugar/syrup, or omit)
Whisk matcha powder and warm water until frothy and no clumps remain. Whisk in an up and down motion, back and forth, side to side, zig zag motion.
FOR ICED LATTE: add ice and choice of milk to a glass, pour over matcha “shot”. mix and enjoy!
FOR HOT LATTE: add choice of milk to frother and heat, pour frothed milk over matcha already in mug and enjoy! I love topping my hot matcha lattes with a sprinkle of cinnamon.
FOR MATCHA AMERICANO: after whisking matcha and hot water in a glass or mason jar, add ice and fill with filtered water. or add hot water to whisked matcha. for the pure matcha lovers!
ICED MATCHA AMERICANO WITH CINNAMON COLD FOAM: in a small glass on the side, add about 1/4 to 1/2 cup barista style oat milk or almond milk. add generous sprinkle of cinnamon. froth with handheld frother until desired foam is produced. separately, make iced americano by filling glass with ice, whisked matcha, and filtered water. top off glass with your cinnamon foam and enjoy!
xoxo,
Josie