How to make a Matcha Latte

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Everyday Matcha Latte
From: TeavanaTea | March 26, 2012 | Part 3 of 5
Join our Master Teaologist, Naoko, behind the scenes in our cupping room, as she demonstrates how to prepare an everyday Teavana Matcha Latte.
Matcha Latte
Preparation
  • While traditional Matcha is served without milk or sweetner, it's common to find a green tea latte in your neighborhood café.

  • Matcha lattes can be a satisfying alternative to your morning coffee or a warm, sweet treat after dinner.

  • This recipe uses Half & Half. You may substitute milk, almond, soy milk or non-dairy creamer. Note: Foam will vary due to fat content of the milk.
  1. First, make the Matcha base: Place 1/2 to 1 tsp Matcha (2 bamboo tea scoops/chasaku or 2 teaspoons) in Matcha bowl; pour 60ml (2 oz) of hot water (175F) and gently make a paste.

  2. Heat half&half (or milk/milk substitute) in separate cup or bowl to 150 degrees. Using your Slimline frother, froth milk until thick foam appears. Tap to release any bubbles.

  3. Add milk to Matcha.

  4. Finish with a drizzle with Tupelo Honey and/or a sprinkle of sifted Matcha.