Happy Friday! I’m going to make this a short and sweet post, because I’m actually jetting off to Queensland this morning for a quick little family vacay! But before I fly, I like to get to the airport super early so I have no reason to be rushed and stressed and anxious, then settle in with a hot cup of tea and a book. Usually; this morning, I’m in hunt of a matcha latte. I’ve very much liked matcha for quite a while now, and started really enjoying a good matcha latte a few months ago; I’ve now fallen even more in love with them since realising I can make them at home instead of paying $5 of $6 at a cafe every time I want one!
I wanted to write this quick little “recipe” up so that other people can realise it doesn’t have to be an expensive beverage to enjoy. I buy my matcha from ARC Asian Grocery at Preston Market because they offer the best prices by far of anywhere I’ve seen. It also doesn’t have to be complicated – you need a bowl, a small whisk, a sieve or tea strainer and a small saucepan. If you have a matcha whisk, that’s great, but if you don’t, any little whisk will do.
I based this recipe on Namiko’s from Just One Cookbook (I love her blog and recipes!), it’s super easy, so get matcha-ing!
Ingredients (serves 2):
– 1.5 cups milk (I like using an almond/coconut milk from Almond Breeze)
– 1.5 tsp matcha powder
– 2 tbsp very hot water (not quite boiling)
– pinch of caster sugar (optional)
1. Pour the milk into a small saucepan and set over low heat to slowly warm up – you do not want it to boil, though, so keep an eye on it.
2. While the milk warms up, sift the matcha into a bowl using a small sieve or tea strainer. Add the hot water and whisk quickly in a zig zag pattern to form a thick, green paste.
3. Once the milk has warmed up to a good drinking temperature, whisk in the matcha pasta, again in a quick, zig zag (not circular) pattern – it should start to form little bubbles if you’re whisking quickly enough. If you have a milk frother and want to get a bit of fancy cafe styling to it, go ahead and get that going, too. I don’t, because I want this done quickly and easily. You can also add a little sugar, if you want it a bit sweeter (the earthy, bitter taste isn’t for everyone, I use a tiny pinch of sugar in mine because I find the almond/coconut milk adds a bit of sweetness, anyway).
4. And that’s about it! Pour it into your mugs and drink away; I did my best to get creative on Wednesday Morning Breakfast Club this week and went all out Japan inspired with my Gudetama mugs and attempted Gudetama-faced eggs… much tricky, so fun!
Skip the expensive cafe version and DIY this weekend! Unless, like me, you’re at an airport and don’t have any other choice to feed your addiction!