Tuesday, May 1, 2012

Matcha Latte


Featured Ingredient: Matcha














Oh how I love matcha. That is, really good matcha. The quality of this ground green tea can vary greatly with some brands offering a slightly astringent drink with lingering sweetness and others a harsh bitter mess that could very well be a knock-off from China. This is why if you are going to splurge on the verdant powder from Japan, it’s a good idea to find the best stuff.

As a matcha devotee, I can definitely vouch for the offerings from Matchasource. I recently made a purchase of their Gotcha Matcha and could not be more thrilled with my daily cup of afternoon goodness. 














With each sip, I know that I am showing my body some love. Because you are consuming the whole ground tea leaf, you are also consuming a massive amount of antioxidant awesomeness. In fact, a University of Colorado study discovered that matcha tea contains up to 137 times more antioxidant power than regular green tea that is steeped in water. Consider it the MVP of the tea shop. 

Many coffee shops are now offering matcha lattes, but the quality can vary greatly and generally the price is steep. A better solution is the DIY version. Using your mini muffin cups, you can have frozen cups of matcha at the ready to whip up a latte (or even a smoothie). You’ll find that silicon muffin cups make it easier to extract frozen items. You can also use regular milk, but I like the earthy taste of the hemp milk from ManitobaHarvest.

Some other Muffin Tin Mania matcha inspiration:

Interested in giving matcha a sip? Matchasource is offering up free shipping if you click here. You can check out their website for other great ideas for using matcha in the kitchen and tips on brewing a perfect cup.  

Iced Matcha Hemp Latte















1 1/3 cups water
2 teaspoons matcha powder
Unflavored or vanilla hemp milk
Honey

Bring water to just under a boil. Place matcha in bowl and top with about 1/3 cup of the hot water. Whisk until the matcha has dissolved in the water and pour the remaining water into the bowl. Divide among 12 mini muffin cups and freeze until solid.

Unmold matcha cups and place in a zip-top bag for storage in the freezer. If not using silicon and you have trouble unmolding the matcha cups, try dipping the bottom of the muffin tray in warm water, being careful not to thaw the contents.

When ready to serve, Add 4 frozen matcha cups to a blender container along with 1 cup hemp milk and 1 teaspoon honey; blend until smooth. Sprinkle additional matcha on top if desired.

Switch hits
  • Replace hemp milk with cow, almond, rice or coconut milk
  • Use steamed milk instead of cold milk
  • Sweeten with agave instead of honey

4 comments:

  1. I keep meaning to buy some matcha each week but always forget. This is the week! I was completely convinced when you called it the MVP of tea.

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  2. Well, you hooked me on trying this tea. I have placed my order and looking forward to some smoothies made with it. Take care.

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  3. Let me know how you guys like the tea. To make a good cup of matcha, what I do is put a little less than a teaspoon in mug and whisk with a little bit of steaming water so it dissolves. You can than top with additional hot water. Best not to use boiling water.

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  4. I was never a fan of matcha because I found it too bitter until I found a really yummy flavored matcha from Jade Monk (http://www.jademonk.com). I make lattes with their chai all the time. You might want to check them out

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