A few weeks ago, I shared this post with you all about my journey of quitting coffee and the step-by-step process of how to actually quit. Now, I say the word “quit” but in reality I still drink coffee. My intention was never to completely quit coffee, but instead I realized I needed to set a limit to help with my symptoms of headaches, edginess, and all that good stuff. My limit is no more than 6 ounces, which is working really well for me and I’ve only had a cup of coffee twice since my post about quitting. Totally winning at life right now!
What I’ve been drinking in place of coffee has been matcha lattes or just good ol’ fashioned steeped tea bags. On my IG stories, I’ve been sharing my morning matcha lattes and have received some questions from you all about my process for making matcha.
So, this post is the answer to your questions – my exact process for making matcha lattes!
How I Make Matcha Lattes
My version is very simple and straightforward. I don’t have any of the fancy equipment, like a bamboo whisk or bamboo teaspoon. I simply throw all the ingredients into a blender and let the blender do the work. The milk also gets super frothy this way. Here is my step-by-step:
I start by pouring my boiling water and cold milk into a liquid measuring cup. This allows the temperature of the two ingredients to become just right – warm, not hot. Matcha is very sensitive to heat, so this is actually a great way to keep the matcha from becoming too bitter and over-heated.
Once I’ve measured and combined the boiling water and cold milk, I add it to a blender along with the matcha and honey.
Next I blend all ingredients together on high speed for about 10-20 seconds. This gives the matcha powder time to dissolve and time for the milk to get frothy. I love to add a pop of color by garnishing with beetroot powder and bee pollen, but this is totally optional as I am fully aware these ingredients are not average pantry staples.
- 1 teaspoon matcha green tea powder
- ½ cup boiling water
- ½ cup cold milk (I use soy milk)
- ¾ tablespoon honey
- sprinkle of beetroot powder (to garnish)
- sprinkle of bee pollen (to garnish)
- Combine boiling water, cold milk, matcha and honey into a blender and blend on high until smooth and the matcha powder is mostly dissolved.
- Pour latte into a serving mug and garnish with beetroot powder and bee pollen.
If you make this matcha latte, tag me @simplenaturalnutritionbykim so I can see!