Making a good matcha latte is not easy. It requires a delicate balance of the right ingredients and a surefire method for thorough blending. No one wants a surprise sip of matcha powder.
I first considered matcha for a coffee alternative. It contains about half as much caffeine per cup but absorbs into the body more slowly to provide 4-6 hours of sustained energy and aid in focus.
Matcha has crazy good health benefits. It’s incredibly rich in antioxidants, meaning anti-aging. It contains high levels of amino acids, fiber and chlorophyll. Matcha boosts metabolism, burns calories, boosts the immune system, naturally detoxes and balances mood levels.
Obviously when I learned all of this, I needed a good matcha latte recipe that was easy enough to make all the time. Any matcha latte I tried from a coffee shop was not quite right, whether it was too bitter or too sweet, too thick or too powdery.
After testing and tweaking, I finally got the portions and technique perfect. The key is to use a milk frother to blend. Here is my go-to matcha latte recipe.
- 1 1/4 cups oat milk
- 1 scoop Vital Proteins Matcha Collagen powder
- 2-3 tablespoons maple syrup, depending on preference
- Heat the oat milk in a small pot on a low level
- Combine all ingredients in a mug
- Use a handheld milk frother to blend