Some of my fondest childhood memories involve waking up to the smell of my parents making their morning coffee. It’s a smell I still adore, and one that helps me get out of bed on the days where it’s rougher than usual. Although coffee looks extremely glamorous and smells divine, I find that it tastes like sewage water. Note: I do not/have not ever tried sewage water, but coffee is what I imagine it tastes like.
However, I still love having a hot drink in the morning- something about holding the warmth of a mug is so comforting to me, and it’s a step I never skip- no matter how late I may be running! My go-to is a cup of Earl Grey tea with a splash of milk (a habit I picked up while studying abroad in London), but on days where I have a little extra time I love making a homemade matcha latte.
If you don’t know what matcha is, it’s a finely ground green tea powder that has been a traditional drink in Japan for centuries. Filled with antioxidants, it’s definitely a hot trend at the moment- I’ve seen everything from matcha croissants to Kit-Kats being sold in stores. It is also known to help boost energy (it contains caffeine) and increase metabolism levels, which is probably why you may have seen many people swap out their morning coffees for matcha.
The traditional way of making matcha involves pouring the powder into a small bowl and adding a bit of boiling water. Then, you have to whisk it in order to make sure the powder dissolves and doesn’t leave any clumps while you’re drinking it (matcha clumps= eating grass). You can then add more water to dilute the mix, or pour it into your choice of milk for a latte.
I’ve found that the best way to make a quick, super frothy matcha latte is to enlist the help of a blender ( I use a NutriBullet with the smallest cup attachment). My choice of matcha powder is from Teavana– I like it because it tastes quite authentic and doesn’t contain sugar. You can use any brand you choose, as long as you make sure you’re working with ceremonial matcha, not culinary matcha (used in baking and cooking).
I take about half a teaspoon of matcha and scoop it into my blender cup- then I add just enough water (ideal temp. is 175 degrees but boiling is fine) to cover it. I mix it with a fork or spoon to get rid of any initial lumps and then I pour a cup of hot milk in, and blend! I like the taste of matcha on its own but it may be strong for some, so I recommend adding in a little bit of honey or agave to taste if you prefer something sweeter.
Let me know if you try this recipe in the comments! What are your favorite drinks to wake up to?