There’s something comforting about a matcha latte. The creaminess is particularly satisfying making it the perfect morning pick-me-up or mid-afternoon boost and making a good one is incredibly simple, requiring minimal tools and effort.
Use a tea strainer
Using a tea strainer sift 1⁄2 teaspoon or 1 gram of OMGTea into a cup/bowl.
Use 80°C water
Add a little hot, not boiling water (80°C or below) and whisk into your matcha with a whisk or milk frother.
Tip: You should always use hot and not boiling water when preparing matcha. If the water is too hot, it will degrade the nutrients and could also result in making the taste bitter.
Warm your plant-based milk
If you have one, pour 250ml of plant- based milk into a milk frother and warm. Add it to your matcha mixture. If you don’t have a milk frother, you can warm your milk in a pan on the stove top. Be careful not to heat it too much or let it boil.
We think plant-based milks taste best with matcha. Furthermore, researchers have found that dairy milk may interfere with the absorption of antioxidants. Casein, which is found in dairy milk, binds to the catechins in green tea and can inhibit absorption. Don't worry though, there are lots of excellent non-dairy alternatives to choose from so you can still enjoy the beautiful creaminess of a matcha latte. Choose the non-dairy milk that you like.We love Oat Milk, but Coconut and Almond Milk are delicious too and are great if you want to add a little extra sweetness.
Alternate Step 3
Use a milk / tea frother
A hand-held battery operated matcha tea/milk frother is a very good alternative to the bamboo whisk. To use follow the step below. Pour in approx. 10 ml of the water then simply submerge the frother into your matcha and hold the power button until you get rich, creamy foam, then add milk to taste.