Updated: Mar 22
I know it's a bold statement to call something "the best" but I think I found my personal best #matchalatte recipe which I have been developing and serving over the past 10 years.
You can read more about my first encounter with #matchatea in New York City almost 15 years ago here and the love and passion for #matchapowder , its heritage, history, culture, flavour and preparation technique has only become bigger since then. Therefore it was my strong desire to create a recipe that is simple but still a bit complex if you like to make it special :-)
I recommend using the #morningritualmatcha for a hot matcha latte preparation as it has the perfect amount of astringency and bitterness that pairs so well with the naturally sweetened plant milk.
1 tsp "Morning Ritual" matcha powder 220 ml plant milk (we recommend a blend of oat, almond and soy milk - to make it extra frothy!) 1 tsp sweetener (agave, honey or light maple syrup) OR ½ a medjool date
Bring water to a boil and let it cool for a few minutes until it reaches around 80°C.
Meanwhile heat up the milk and your sweetener of choice in a small pot. Sift the matcha powder in your favourite matcha bowl and add 2 Tbsp of hot water. «Melt» the matcha by stirring it in a circular movement with a bamboo whisk until it forms a thick paste. Add 70 ml of hot water and whisk vigorously in a W-pattern until frothy. You can use an electric milk frother if you use a liquid sweetener or blend the milk with the date in a high-speed blender. Pour the milk over the matcha and enjoy 🍵