Why is everyone crazy about “green soup”? Because it tastes deliciously nutty and is considered super healthy – and is a super coffee alternative! 99.9 percent of the café variants are too sweet for me. I prefer to make the drink myself at home. How this works perfectly is revealed here. In this article, we read about how to make matcha latte?
Recipe for the perfect matcha latte
Water, powder in, stir, done? Unfortunately, the finely ground powder doesn’t make it that easy for us. Because: Not prepared correctly, the matcha tea does not dissolve properly and bitter lumps collect at the bottom of the cup. Uh! My secret weapon? An electric milk frother! And these 6 steps:
- How much matcha powder you spoon into your mug is a matter of taste. I like to take a whole teaspoon. If you like it less bitter, only take half.
- Pour some hot but not boiling water over the powder (around 80 degrees are recommended). Your mug should be about a third full of water.
- Traditionally, a bamboo whisk is used to stir. My tip: an electric milk frother will do it too – and usually even better!
- Fill the mug completely with hot water.
- If you like it sweeter, add a teaspoon of honey or, in the vegan version, some agave syrup.
- Heat milk, e.g. oat or rice milk, in the micro, whip with the milk frother and pour onto the matcha tea. Complete!
Where does the matcha hype come from?
Matcha is Japanese and means: “ground green tea”. Originally discovered in China (but forgotten there), it has been part of the Buddhist tea ceremony for over 800 years. Today the powder is – in the truest sense of the word – on everyone’s lips again. Why? Because many are looking for an alternative to coffee to make matcha latte – and they quickly find matcha. The green tea is a real pick-me-up – the effect starts more slowly here but lasts longer. And the green powder has a few other health boosters too …
Why is matcha so healthy anyway?
Matcha is ground from tencha leaves, a high-quality green tea (that’s why the powder is so expensive at around 100 euros per 100 grams). The tea plants are shaded shortly before harvest to encourage the formation of amino acids to make matcha latte. The dark green leaves also contain many catechins (fat burners), carotenoids and vitamins A, B, C, and E – and lots of caffeine. A “Matcha Shot” is the same as five cups of coffee. As in every green tea, antioxidants (= guardian angels for the body cells) are of course abundant – and in matcha even 137 times more than in conventional green tea.
Matcha contains everything that makes you beautiful and fit. It doesn’t get boring with the powder either: You can drink it not only as a matcha latte but also as a frappé or milkshake – or mixed with yogurt as a mask or peel to make matcha latte. What makes you beautiful from the inside also helps from the outside.
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