Mizuba gives the classic latte a frothy green makeover. While matcha lattes are increasingly popular in corporate coffee chains, most offerings are filled with sugar-loaded concentrates. Making your own latte is easy — and you can get a more even caffeine boost, unlike the jarring spike from coffee. As noted by the monks who drank matcha before meditation, the tea's slow release will sustain you with a calm alertness. Matcha’s smooth flavors are especially lovely when paired with any milk you choose. Craft your latte in your favorite bright, wide chawan (matcha bowl) and enjoy.
Dapper & Wise serves up a frothy Mizuba Matcha Latte.
Ingredients
- 1 tsp Organic Signature Matcha
- ¾ cup (6 oz) Almond or organic milk of your choice, warmed and steamed
- Sweetener, to taste
Recipe
- Heat water to 175ºF.
- Add matcha into your chawan or cup.
- Pour enough hot water over the tea just to make it wet, then whisk mixture into a paste. Set aside.
- Heat milk to ~140ºF in a saucepan over medium heat. When warmed, reduce to low and either froth in your stovetop pot or transfer to a French press to foam milk. Do not submerge a frother; keep the tip slightly tilted under the surface. If working with a French press, work the plunger until your milk lathers and fills your press. It should take less than a minute.
- Add milk to your matcha, and fully whisk, adding sweetener to taste.
- Top with a healthy dose of foam and enjoy!
Author Note: Experiment with fresh vanilla bean, coconut butter, cardamom, or mint. Need a video guide? Watch an at-home matcha latte made in action:
Out and About: See which cafes carry Mizuba!
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