(How corny is that title? I had to do it.)
I’ve always been a self proclaimed Green Tea Lover, but matcha is a whole new ballgame! It has this distinct, creamy, grassy flavour that can go well in almost anything (apparently, cookies, cakes, breads, and so much more! Thanks, Pinterest).
I don’t typically need caffeine to function nor am I a daily coffee drinker (typically only for a run or those ‘crazy I didn’t sleep a wink last night’ days). But when time permits, I like to make myself a nice warm or iced matcha latte to start my day.
Whole, minimally processed matcha has a whole plethora of benefits:
NOTE: Something I learned when researching about this magical substance is that the body doesn’t absorb the benefits very well when it is mixed with dairy. Hmmmm. This was alright with me because I do not drink animal milk. My typical go-to is almond or cashew milk.
My favourite brand is by Two Hills Tea. Their matcha is organic and has an incredibly smooth taste. It costs $25 for 100g or 3.5oz tin.
While everything about matcha is so freaking fantastic, there is something that I couldn’t get past: the clumps. I used to just suck it up and drink up but the huge clumps of matcha powder really leaves the most unfavourable texture, not to mention the intense flavour. Even with a traditional bamboo wisk, the clumps are hard to avoid unless you have 10 full minutes to spare. I needed something faster and stronger that would whip those little clumps into a smooth, rich and creamy matcha. I found the best tool for the job is my Cuisinart Smart Stick! It works sooooo incredibly well!
Here’s how I make my matcha latte:
Combine all the ingredients with any immersion hand blender until well blended and smooth. To make an iced version, reduce the water to 3/4 C simply pour over a cup of ice. The warmth from the matcha will melt the ice slightly.
Do you have a go-to morning drink to start your day off? How do you like your matcha latte?