Sweet Vanilla Matcha Latte
The world seems to be going a little crazy for matcha lattes at the moment. But why, I hear so many of you ask, as it tastes so bitter? Well that's we are going to have to agree to disagree. Yes, it can be bitter, but the taste is very dependent on the brand of matcha you buy and also how you use it.
Firstly, a quick run down on why I love matcha so much...
It relaxes and energises in one.
Unlike green tea, matcha tea is made from stone ground tea leaves (which is why it's unfortunately a lot more expensive). You are drinking the entire tea leaf, rather than just the tea water. This also explains why matcha is so nutritionally valuable. As commonly cited, matcha tea is very high in antioxidants. However, in addition, it's high in a number of amino acids, specifically L-theanine, which is suggested to have a relaxing effect on the mind and body. At the same time, it's caffeine content is suggested to help you focus.
I find matcha gives me a wonderfully sustained energy boost, without the later crash that a cup of coffee often does. It certainly leaves me feeling less jittery than regular coffee, and helps me to focus and work more productively.
Now to today's recipe.
Matcha is incredibly versatile and it's use spreads far beyond the humble matcha latte, but this is definitely one of the simplest and more delicious places to start. I also love to use it in smoothies, oats, pancakes, energy balls, and more, but more on those at a later date.
Like many of you, I found matcha tea a little bitter to start with. This is why I opted to add in vanilla extract (extract, not flavouring - you want the pure stuff!). I find the vanilla extract, along with a little bit of brown rice syrup, softens the taste of the matcha tea and brings it all together into one deliciously warming green cuppa.
Sweet Vanilla Matcha Latte
- 1 tsp matcha tea powder (I love Tea Pigs, Midori Spring, or Mighty Matcha Tea).
- 50ml hot water
- 1/2 tsp vanilla extract
- 1-2 tsp brown rice syrup, honey, or maple syrup (to taste)
- 200ml dairy free milk.
- Place your matcha with a small amount of hot water into a mug and whisk them together to make a thick, green paste. I recommend using a small bamboo whisk as this really helps get rid of any lumps, but a miniature regular whisk or even a spoon should be fine if not.
- Pour a little more hot water into the paste, then add the vanilla and sweetener of choice. Mix with a spoon until smooth (rather than the bamboo whisk).
- Heat your milk in a separate mug or jug (if using a milk frother, get this going now).
- Finally, pour the warm milk into the matcha tea mix and mix gently to combine.
- Enjoy straight away whilst still warm!
As always, feel free to tag me @mylifeisforliving, use the hashtag #mylifeisforliving, or comment below if you try out my matcha latte recipe. Do you have a favourite milk? A favourite time of day to drink one? A favourite mug? I'd love to know your thoughts.
Until next time,