My first love to matcha began five years ago when my father gave me a matcha whisk and the tea as a present. At that time, I didn’t know anything about matcha. For me, it was just something green and exotic.
When I realized how powerful the matcha is, then I started to drink it more often. Usually, I replace my afternoon coffee with matcha and that brings me enough energy to survive the sleepy afternoon time. Before I drank coffee in the morning and often I took another cup of coffee after lunch when I felt like I’m going to fall asleep. I don’t think that coffee is bad. It’s just like every other thing too much of something isn’t right. Matcha, on the other hand, gives me the same amount of energy like coffee. Sometimes it might even be better because it will provide me with long-lasting energy.
Over the years I have tried a lot of different matcha teas and lattes. The best ones are always with best quality and grade. There is a big difference between culinary matcha (C grade), premium grade (B grade) and ceremonial grade (A grade) matcha. The first one is better for baking and the other one is good for matcha latte. I personally use only A grade matcha at home and I prefer to get all the beneficial thing from matcha right away.
The benefits of matcha are just endless. It boosts your metabolism and sharpens your mind. Matcha contains L-Theanine that is perfect for our brain and concentration. In addition, it has the detox effect. You can fight against free radicals and get better health and glowing skin. The difference between usual green tea is that you will get about ten times more antioxidants than regular green tea. So, if you already haven’t tried matcha, then you just have to. It’s one of those powerful drinks that you have to try.
Actually, there are endless ways to make matcha and I have tried it with different kinds of milk. My favorites are coconut milk or cashew milk. In my opinion, the almond milk doesn’t go together with matcha because I don’t feel the green tea flavor enough. If you would like to get more fatty matcha latte, then just add one tsp of coconut butter and you can fight against your big appetite. The recipe here is my favorite and I usually make the matcha latte like this.
Matcha Latte with Coconut Milk
- 1,5 cup of water
- 2 teaspoons matcha powder (I would prefer A grade matcha)
- 1 tsp maple syrup or raw honey (optional, quite often I even skip this part and just enjoy plain matcha. There is enough sweetness in the vanilla and coconut milk)
- 2 tbsp full-fat coconut milk (refrigerate overnight and use the firm part of the milk)
- 1/2 tsp vanilla bean powder or paste
- For serving: ½ cup heated coconut milk (whisk it when you would like to get some foam) and edible rose petals (optional).
Boil the water and let it cool down a little bit. Perfect temperature for matcha is 80° C/ 176° F (if you don’t have the thermometer just use your thumb). When you use boiling water for matcha, then it will taste really bad and you will lose all the good things you would like to get out of matcha. Also, remember that when you pour the water into a cup, then the temperature goes lower because the cup already takes a lot of heat for itself. When you can’t wait for your water to cool down, then just pour the water into a first cup and then the same water to another cup. After this, the water temperature is usually perfect.
Combine all ingredients in a pot (or inside the cup).
Whisk the water with a bamboo matcha whisk (or blend it when you don’t have the whisk).
- Pour into cups. Add some extra coconut milk and sprinkle with extra matcha and rose petals. Enjoy!