You Will Love This Energizing and Guilt-free Morning Drink- Match latte
Finally, a delicious morning drink that
will make a positive change to your well-being is here. The matcha latte
is becoming ever more popular, and for good reason, as it has all the
beneficial effects of coffee minus the harmful ones. In fact, you’ve
probably seen it on the menu of some coffee shop or restaurant, but have
you ever wondered what it is? In this article, we’ll walk you through
everything you need to know to make the ultimate matcha latte, and more.
Unlike the traditional coffee drink, a
matcha latte is actually a milk tea. Why, then, would it be called a
latte? Most likely, this is attributed to its effect, as very much like a
latte, it will wake you up in no time while comforting you with its
silkiness and warmth.
The History and Production of Matcha
The key ingredient in a matcha latte is matcha, which is an incredible
type of Japanese tea traditionally used in tea ceremonies. Japanese tea
ceremonies were conducted as early as the 9th century by Buddhist monks.
Known for lasting for hours at a time, these elaborately choreographed
ceremonies were elevated to an art form and a spiritual practice in
Japan. They are truly a signature feature of Japanese tradition and
culture, featuring matcha tea as an essential element.
The use of matcha today, however, is not limited to tea ceremonies, as
both in Japan and all around the world, matcha has become an essential
ingredient in different drinks and desserts, such as ice cream,
cheesecake, and perhaps most significantly, the matcha latte.
Unlike most teas, matcha is a fine powder, which is made of the finest
tea leaves that were dried and de-veined before stone-grinding. This
means that when drinking matcha you are essentially consuming the plant
instead of brewing and discarding the pulp as you do with most teas.
This type of preparation ensures that you are able to absorb
significantly more nutrients.
Another crucial step in the production process is that the tea plants
used for matcha are grown in the shade during the last few months before
harvest. This technique gives matcha its distinctive bright green
color. Also, it urges the plant to produce more caffeine and theanine,
which are the compounds that make matcha so energizing and
nutrient-rich.
tea leaves are being dried out in baskets
The Health Benefits of Matcha
Although we have already written about the benefits of matcha tea in a
previous article, it’s worth reminding you of the main ones:
Matcha is rich in compounds that promote brain and immune health.
Recent studies suggest that the amino acids contained in matcha may
protect you from cancer.
Matcha contains as much caffeine and more antioxidants than coffee.
One of the antioxidants it contains called EGCG is proven to help
both weight loss and weight maintenance.
It is also important to note that matcha is safe for people who feel
anxious, jittery, and/or tired shortly after drinking coffee.
How to Choose a Matcha Powder
Generally speaking, matcha is on the pricier side. Note, however, that
you will use much less of it than other teas or coffee because it is
very concentrated, so it’s well worth the high price tag. Matcha comes
in two different varieties, or grades: culinary and ceremonial.
Culinary grade matcha is the affordable type and it is usually used in
cooking, hence the name. However, many people favor it in drinks because
of its more pronounced taste. Some of the better culinary options are
practically indistinguishable from the ceremonial varieties, especially
by a newbie. Look for keywords such as café, kitchen, classic, premium
and ingredient grade to spot culinary matcha, and don’t be fooled, even
culinary grade matcha should have a vibrant green color and pleasant
aroma, so avoid yellow or brown notes and/or a strong bitter smell.
If you decide to buy a culinary grade product, my advice is not to aim
for the cheapest variety and look for fresh, possibly certified matcha
that lists Japan as its place of origin.
Perfect for: desserts and lattes
Price range: $5-15 per ounce
Ceremonial grade matcha is the crème de la crème of Japanese tea. The
quality of this product is regulated in Japan, so we recommend buying
ceremonial grade matcha that is certified. The powder should be smooth
and bright green in color, and the smell should be a bit sweet and not
very grassy. It should be sold in a tin container that is not
transparent and sealed.
Perfect for: traditional tea and lattes
Price range: $20-30 per ounce
When choosing matcha, don’t forget to check the production date. The
fresher it is, the healthier and tastier it will be because the
anti-oxidants tend to degrade over time.
Matcha Latte Recipe
If we convinced you to give the matcha latte a go, check out this easy
and versatile recipe and whisk away.
Equipment
A bamboo matcha whisk (like the one on the picture above) or a handheld
milk frother (as the one used in the video following the recipe) is
imperative for making a matcha latte. Some articles suggest that it is
possible to shake the matcha and water in a tightly-sealed thermos, but
the results I got when using this method were disappointing: bitter
clumps of matcha formed and rendered my drink terrible. And besides,
both the whisk and the milk frother are inexpensive and easy to find in
stores or online.
To make 1 serving of matcha latte, you will need:
Ingredients
1 teaspoon of matcha powder
about
2 tablespoons of hot, but NOT boiling water (around 80°C/175°F)
½ cup of hot milk of your choice (I take mine with soy milk)
sweetener of your choice (optional)
Preparation
To prepare our matcha latte, first, measure out 1 tsp. of matcha powder
and place it into a heatproof cup. If you’re using culinary-grade
matcha, it can be stronger, so I recommend adding a bit less the first
time you make it and then adjusting the correct amount to your liking.
Take your handy bamboo whisk or milk frother and whisk in about 2
tablespoons of hot water until no lumps remain. Use fast zigzag motions
to dissolve the clumps that may form and fluff up the mixture. DO NOT
use boiling hot water because that will make your matcha bitter.
Now you can add the milk, and at this point, you have 2 options
depending on how fluffy you prefer your lattes:
1. For just a little cloud of foam on top, slowly add the milk while
constantly whisking to fluff up the milk.
2. If you like your latte extra foamy, however, you will need a milk
frother, which you will use to foam up the milk before adding it to the
matcha mixture.
Sweeten your latte with sugar, honey, agave syrup or any
sweetener of your choice (or skip it) and enjoy!