It’s autumn now and I’m beginning to get excited about cold weather and hot drinks, but not just any hot drinks — my favorite hot drink — the matcha latte.
Have you tried matcha? It’s green tea leaves ground to a powder, and it has a smooth caffeine lift that suits me a lot better than a jittery coffee buzz.
The Japanese drink matcha for ceremonial purposes and mix it with water using a specially designed bamboo whisk. A lovely tradition. I, however, prefer to mix it with creamy almond milk and sweet maple syrup using a small metal whisk that doesn’t seem special at all.
Here’s the recipe. Happy autumn!
Matcha Latte Recipe
1-1/2 cups almond milk (unsweetened)
1/2 to 1 teaspoon matcha
2 Tablespoons maple syrup
1/2 teaspoon vanilla extract
Water (just enough to mix the matcha)
1 small pinch salt
Add dry matcha to your mug. (I use 1/2 tsp.) Heat a small amount of water to just below boiling, or boil and allow it to sit for a minute. Then pour the hot water into your mug and whisk to thoroughly dissolve the matcha.
Meanwhile, add almond milk, maple syrup, vanilla extract, and salt to a small pan. Heat to just below boiling, or again, boil and allow it to sit for a minute. Use the whisk to create a froth, and then pour the milk mixture into your mug. I like to whisk one more time during the pour, just enough to mix everything together.
Finally, drink and enjoy.
The whisking takes a little effort, but it shouldn’t be hard. If you’ve whisked and whisked and still no froth, it’s probably the almond milk. In my experience, not all almond milk will froth. I’ve been successful with Whole Foods 365 brand (the one you find in the refrigerated section) and Blue Diamond brand Almond Breeze, also refrigerated. Beyond that you just have to experiment to find the one that works for you.