Matcha can be hard to love. It's flavor can be overwhelming, even though it is obvious that it has numerous health benefits that we should all be taking advantage of. I've been making matcha lattes almost weekly for the past few months trying to figure out exactly what I can do to make them more palatable for those of you who want to love this green potion but can't seem to come around to it. I have settled on a couple of key ingredients that make a HUGE difference between a smooth, slightly sweet latte vs a bitter one:
- cashew milk made with toasted, unsalted cashews
- maple syrup
- cinnamon
Honestly, as long as you're buying decent quality matcha, if you use these ingredients you should be on your way to a delicious and healthy matcha latte made in the comfort of your own home. Toasted cashew milk tastes drastically different, in my opinion, than regular cashews. Cinnamon may sound a bit strange, but it adds a lovely warm sweetness that balances the flavor of the matcha and smooths it out a bit. And here's the deal on the maple syrup: yes, you can use honey instead, but the maple flavor acts similarly to the cinnamon. It adds sweetness and a more complex flavor, making the matcha latte a little easier for those who are sensitive to its natural taste.
OK- those are my notes from the field! Now, onto the recipe!
Perfect Matcha Latte
Makes 1 latte
- 1 cup toasted cashew milk
- 1 teaspoon matcha powder (I have been using and loving this one)
- 1 teaspoons maple syrup (or to taste)
- cinnamon to taste
- Bring a small amount of water (you'll only need 2-3 oz) to a boil and warm the cashew milk over medium heat until just simmering. While the milk and water heat, use a whisk to push the matcha powder through a small sieve set over a mug. Slowly add the boiling water to the matcha powder, whisking constantly. You can eyeball the amount of water, but you want around 2-3 oz total.
- When the cashew milk is heating, add the maple syrup and cinnamon, then whisk or use a milk frother to combine. When you have a nice froth on top of the milk, pour it over the matcha. Enjoy immediately!
*Note: You can easily make this an iced matcha latte by leaving the cashew milk cold! Just prepare the matcha as mentioned above, using a heatproof glass. Fill the glass with the matcha with ice, then pour in the cashew milk after mixing it with the maple syrup and cinnamon. Done and done! Also, I'm well aware that there are actual supplies serious matcha drinkers would say are required. And maybe you have them! But you know what? We don't all have those fancy gadgets so I am giving you my McGyver version :)