Matcha Latte Recipes
MATCHA LATTE
Make a matcha latte as an alternative to your regular hot drink. You can use the milk of your choice including dairy-free varieties like coconut milk
Provided by Sophie Godwin - Cookery writer
Categories Drink
Time 4m
Number Of Ingredients 3
Steps:
- Put the matcha and sweetener into a mug, pour in 1 tbsp boiling water and stir to a thick paste.
- Heat the milk until steaming, then if you can, froth until foamy with a whisk or milk frother. Pour into the matcha for your very own, café style latte.
Nutrition Facts : Calories 179 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Protein 8 grams protein, Sodium 0.3 milligram of sodium
MATCHA LATTE RECIPE BY TASTY
Here's what you need: matcha powder, hot water, agave nectar, milk
Provided by Isabel Castillo
Categories Drinks
Yield 1 serving
Number Of Ingredients 4
Steps:
- Add the matcha to a mug and pour in the hot water and agave.
- Whisk with a small whisk or a matcha whisk, until tiny bubbles form on the surface.
- Froth the milk by adding it to a resealable jar. Shake vigorously until many bubbles form. Then, microwave the milk for 45 seconds to 1 minute, which will help create stable bubbles.
- Pour the milk into the tea.
- Dust the top with more matcha, if desired.
- Nutrition, per serving - Calories: 178, Total fat: 5 grams, Sodium: 129 mg, Total carb: 25 grams, Dietary fiber: 0 gram, Sugars: 12 grams, Protein: 9 grams
- Enjoy!
Nutrition Facts : Calories 158 calories, Carbohydrate 20 grams, Fat 4 grams, Fiber 0 grams, Protein 7 grams, Sugar 18 grams
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- Bring 3/4 cup unsweetened almond milk, soy milk, rice milk, or cow's milk to a bare simmer in a small pot over medium-high heat.
- Place 1 teaspoon matcha powder in a heatproof cup. Slowly whisk in 1/4 cup boiling water, then almond milk, tipping cup slightly to help create more foam. Sweeten with agave syrup.
- Matcha (green tea powder) is available at Japanese markets, inpursuitoftea.com, and hibiki-an.com.
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