HOW I MAKE MY MATCHA

YOU PROBABLY KNOW BY NOW THAT I AM A MATCHA FANGIRL, so i thought it was finally time to share with you how i make my matcha lattes everyday.

let it be known there are many ways you could go about making matcha, i personally love using a mix of non dairy & dairy to create the perfect amount of creaminess. you could add extracts for flavoring, maple syrup/honey for added sweetness, or just top it off with water & omit any/all milk. really it’s yours to make your own, but below is my go-to recipe to serve as inspo.

as far as ‘equipment’ goes i would go so far as to say you can’t make a successful matcha latte without a sifter & a bamboo whisk… so here is a kit you can get off amazon to assist you in your matcha making endeavors.

if you’re interested in learning more about matcha and the benefits of drinking it, click here to read about my switch from coffee to matcha.

INGREDIENTS //

◡ ceremonial grade matcha — my fave matcha of all time is from matchaful

◡ 6oz almond milk — recipe to make your own

◡ 1-2oz raw heavy cream

◡ filtered water that’s heated to 180°

◡ optional ingredients // maple syrup or honey for sweetness

DIRECTIONS //

sift 1 tsp matcha into a big enough bowl to whisk

add 2oz of 180° water

with a bamboo whisk, begin whisking briskly from side to side until all clumps are dissolved and there is a nice, foamy layer of froth on top

in a separate mug, add 6oz almond milk, or milk of choice, and 1-2oz heavy cream *add optional sweetener if desired at this point & mix*

(to make an iced latte add ice at this point, to make a hot latte heat up your milk(s) before adding to your mug.)

pour the matcha concentrate into the milk, stir to combine & enjoy! :)