Exact quantities, then the method.
The Matcha latte is the one tea latte everyone already knows, and for good reason: because matcha is whole powdered leaf rather than a steeped bag, it has the body to stand up to milk instead of disappearing into it. The trick is to whisk the powder into a smooth paste with a splash of hot water first, so you never get lumps, then build the milk on top. Oat milk is the one to use, keeping it plant-based while adding a gentle sweetness that suits the grassy matcha.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Dairy-Free Matcha Latte recipe. Canonical: https://teas.co.uk/recipes/matcha/dairy-free-matcha-latte/
You'll need
- 2g Loyd Matcha Japanese Green Tea Powder
- 50ml freshly drawn water cooled to 75C
- 220ml barista oat milk
- 1 teaspoon of clear honey
- 1 300ml mug, warmed
- 1 small bowl, 1 small bamboo whisk or balloon whisk
- 1 small saucepan and a milk frother
Method
- Sift the matcha into a small bowl to keep it lump-free.
- Boil the kettle and let it cool for a couple of minutes to around 75C.
- Add 50ml of the cooled water and whisk hard until you have a smooth, bright paste.
- Stir the honey through the paste.
- Warm the oat milk to steaming but not boiling, and froth it until silky.
- Pour the matcha paste into a warmed mug and top with the frothed oat milk, spooning the foam on last.
- Tip: pour the milk slowly over the back of a spoon for a neat layered green-and-white look.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Loyd Matcha Japanese Green Tea Powder, 40g
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