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Matcha Latte
From: bonappetit.com SERVES 1
3/4 cup unsweetened almond milk, soy milk, rice milk, or cow's milk
1 teaspoon matcha powder
Agave syrup
Bring 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 Coconut Latte
From: http://www.loveandlemons.com/2014/03/14/matcha-coconut-latte/
½ - 1 teaspoon - 1 tablespoon Matcha depending on taste / strength
¼ cup hot water
¼ cup warmed coconut milk
optional - sweetner of your choice, to taste
Sift your matcha so it is lump-free (optional)
Spoon the matcha into a large mug. Add the hot water and coconut milk and whisk briskly, in an up and down motion, until frothy - about 30 seconds or so.
Taste and add additional water, coconut milk, and/or sweetener to your liking.
Green Tea
From bonappetit.com
Matcha accessories comprise:
- a handmade bamboo whisk (called a chasen)
- a tea bowl (matcha-chawan)
- a measuring ladle (chashaku)
- a tea strainer
To brew a cup, scoop 1½ ladlefuls (about 2 grams, or 1½ teaspoons) matcha powder into your strainer.
Sift your matcha powder into your tea bowl, swirling the powder around the strainer with your ladle. This will ensure there are no clumps so your tea will be smooth.
Pour boiling water (about 2 ounces) into a teacup, then let it sit until it cools down to about 180–190 degrees (about a minute). Carefully pour the hot water into the bowl with the matcha powder.
Using your chasen (wooden whisk), whisk to combine your tea. Relax your wrist, then whisk in a gentle circular motion for thin, smooth tea, and in a brisk "M" or "W"-shaped motion for foamy tea. (Fun fact: Smooth and foamy tea both have slightly different scents and flavors.) Whisk for about 10–15 seconds until the tea is bright green.
Carefully pour your matcha into a teacup. Make sure to drink it right after you've prepared it — the powder will settle at the bottom after a while.
To make extra-thick matcha, scoop 3 ladlefuls of high-grade matcha powder into your strainer and sift. Pour boiling water into a teacup (about 2 ounces), then add half of the water to your powder. Circle back and forth with your whisk, carefully combining the powder with the water. Don't add all the water at one time—it will clump.
