A couple of weeks ago, I made the switch from coffee to matcha and since then, I’ve been living my best matcha life.
I used to be a serial alarm snoozer and mornings would be hectic but lately, I’ve been up earlier and taking it slow. There’s something about having a morning routine that keeps me grounded and I don’t know about you but a good day usually starts with caffeine!
My homemade matcha latte is refreshing, delicious, and the perfect way to start my day. If you’re looking for a coffee alternative or a tasty matcha latte recipe, give this one a try!
I picked up Keiko grade matcha from Nippon Cha in Brooklyn and one of the staff members was nice enough to share some matcha tips with me:
- Never pour hot water on matcha – this will burn it and make it taste bitter. Instead, use warm water that’s around 180F / 80C.
- Matcha is very sensitive to high temps, moisture, and light so store it in the fridge in a tightly sealed opaque container to keep it fresher for longer.
- If the matcha smells or tastes ‘fishy’, it’s either really low quality or it’s gone bad.
What’s your favorite way to drink matcha?
Homemade Matcha Latte
- 5-6 grams matcha powder ceremony grade
- 2 oz water preferably 180F or 80C
- 6 oz oatmilk or your choice of milk
- 1 tbsp honey or your choice of sweetner
- If using a bamboo whisk (or chasen), soak the bristles in a bowl of hot water for 10 minutes to prevent breakage or damage.
- Sift the matcha into a bowl then pour 2 oz warm water. Using the whisk, mix the matcha with water in a fast zig zag motion until nice and frothy. If using sweetner, add it in now and mix until well combined.
- Pour your choice of milk into a glass then carefully pour the matcha on top. Enjoy!