Today I’m talking about a huge jump I made this year: switching my morning coffee to matcha. Believe me, I was nervous at first, but I was also excited because I’d heard so much about this ‘miracle’ drink.
Matcha is a fine powder. It’s loaded with antioxidants and more concentrated than your typical tea bag, meaning that there are great health benefits from the drink itself. Furthermore, it contains about as much caffeine as half a cup of black coffee.
Matcha is a bit of an acquired taste, but you can get versions like this matcha chai powder that are a bit easier on the palette. I prefer to drink mine as a latte, with honey and frothy soy milk. You can, however, drink matcha as a simple tea. I’m also not fussy with a special matcha whisk or bowl, but traditionally, there is a process to making the tea. I wanted to share my recipe for the matcha latte I make every morning. Let me know what you think, if you give it a try.
The Ultimate Matcha Latte
1/2 cup milk (of your choice)
1 tbsp honey
1/4 cup hot water
1 tsp matcha powder
First, combine your milk and honey in a glass or ceramic mug. Microwave for 45 seconds, or until milk is slightly steaming. Then, use a milk frother (I love this one) for about 20 seconds, or until milk has expanded in size. In a separate bowl or mug, mix your water and matcha powder well. Then, pour your frothed milk into your matcha tea. Stir gently to mix and enjoy.