The Matcha Latte

To make it short, Matcha is a special type of powdered green tea that is grown in Japan. It’s basically pure green tea. It’s packed with catechin, a powerful kind of antioxidant that helps to fight cancer and to maintain a good heart. The sort of thing you wanna take as often as possible really. You can read more about its health benefits in a previous post, here.

I’ve had matcha latte for the first time a little while ago, in an airport mind you. I’ve looked it up and started to make my own; it’s become my favourite hot beverage, it’s comforting and gives a nice boost at the same time. You could consider matcha latte an alternative to the traditional latte (in general a shot of espresso topped with warm milk) with the green powder replacing the coffee. I use unsweetened almond milk, but you could go for any type of plant-based milk you like – or cow milk if you must. I generally sweeten it with a little coconut sugar, raw honey or agave syrup – the healthy choices.

This recipe serves two, because it’s better when shared.

Ingredients

  • Plant-based milk, 2 mugs
  • Matcha Powder, 1 tablespoon
  • Sweetener, between 1 and 3 teaspoons- to your taste.

Procedure

Pour the milk in a pan and heat it on medium heat until it comes to a boil.

Pour half of the milk in a mug, add the Matcha Powder and sweetener, and stir together until creamy. If you have one, use a whisk.

Add the rest of the milk and mix well.

Serve warm.

 

For the anecdote, I had Matcha Latte at Starbucks once and I reckon it was nearly 50% sugar. You can find it in some regular coffee places but it might not be as healthy as if you made your own with a traditional matcha powder and choosing your milk and sweetener.

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