If you’ve ever had matcha the traditional way, you’re familiar with its bitterness. Made by stirring vigorously with a bamboo whisk, the frothy drink compliments the sugary sweets usually served with it. The matcha latte we made over the weekend is a simple recipe from a book we bought a couple of years ago in Japan called New Tastes in Green Tea. It has information about tea varieties, how to prepare tea, and it serves as a basic guide.
The recipes in the book incorporate green tea in a variety of ways like in gnocchi, salad dressing, a seafood and mushroom gratin, scones, and more. Among them was this matcha latte recipe—a more mellow version than straight up matcha with a hint of sweetness from a spoonful of honey.
Makes 1 serving
Adapted from New Tastes in Green Tea
1 1/3 tsp. matcha
3 Tbsp. hot water
1 cup whole milk
1 Tbsp. honey
In a tea bowl or mug, mix the matcha and hot water until it becomes a smooth paste.
Warm the milk and honey over low heat, making sure the milk never reaches a boil. Once heated, pour into the tea bowl and stir until incorporated.