Recipe notes
For a vegan version, you can also use plant milk to replace cow's milk.
Be careful when choosing matcha, as many are artificially colored. Matcha is an expensive product, as its production is complex and costly, but you only need a small quantity. So take a small tin.
Tips for a successful Matcha Latte
Choose the right matcha: Choose ceremonial-grade matcha for a richer, less bitter flavour.
Experiment with plant milks: almond or soy milk complements the matcha taste and adds an interesting dimension to the drink.
Personalize your latte: Add a pinch of cinnamon, vanilla, or even a touch of chocolate for a gourmet variation.
Why choose a Matcha Latte?
Matcha is renowned for its many health benefits: rich in antioxidants, it promotes concentration and provides long-lasting, gentle energy. By incorporating this matcha latte recipe into your routine, you can combine gustatory pleasure with well-being.
Why choose soft, mineral or filtered water?
Water quality and the presence of limescale can have a significant impact on the taste and texture of your matcha latte. If the water you use is high in limescale (hard water), it can give your matcha latte an unpleasant, metallic taste. Limescale can neutralize some of matcha's delicate, sweet notes, making the drink less tasty. Softer water, low in minerals, allows matcha's subtle aromas to express themselves fully, giving a purer, more balanced taste.
Limescale can also affect the texture of matcha. Hard water can prevent the matcha from dissolving properly, resulting in lumps and a less creamy foam. This can make your matcha latte less palatable.
What's more, in the long term, using water rich in limescale can damage your equipment (kettles, milk frothers, etc.), by forming scale deposits. It can also affect water temperature, which is crucial for preparing quality matcha.
