How to make a Matcha Latte
- 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.
- 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.
- 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.
- Add milk to Matcha.
- Finish with a drizzle with Tupelo Honey and/or a sprinkle of sifted Matcha.