Matcha is the fine powder that is the result of ground up green tea leaves, but it is different from regular green tea because you actually consume all of the nutrients from the leaf. It contains more theanine than regular green tea. When theanine is consumed with caffeine, it results in a calm but alert feeling. Matcha is much softer than regular green tea because the stems are removed and only the fine leaf is ground up. ( source )

Is matcha good for you?

Yes! Here is a great article by Mind Body Green discussing all the health benefits of drinking matcha tea!

What tools do you need to make a matcha latte?

We used our trusty Breville frother to froth our milk combination and this regular whisk to mix the matcha. It seems to work really well, but this is a more traditional match whisk that works great too.

How to Make a Matcha Latte - The Wooden Skillet

Description

Follow this step-by-step guide on How to Make a Matcha Latte just like your local coffee shop! Made with real, simple ingredients!

Ingredients

Scale

1/2 cup + 2 tablespoons filtered water
1 –2 teaspoons latte grade organic matcha powder
1–2 tablespoons honey (more, if desired or omit for Whole30/Paleo)
1 teaspoon vanilla extract (optional)
1 scoop collagen powder
3/4 cup coconut milk
2–3 tablespoons unsweetened almond milk

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Instructions

Match Mixture: Add water to small saucepan and bring to just under a simmer over medium heat. Add matcha, honey and collagen. Whisk to combine.
Froth Milk: Add coconut milk and almond milk to frother and froth according to manufacturer’s instructions. For the Breville model I used, I set the temp to approx. 138/37 degrees and used the “latte” frothing cap.
Pour: Pour the matcha mixture into a large mug and pour the frothed milk on top of it.
Serve: Enjoy right away!

Notes

Coconut Milk: I can’t recommend this carton of coconut milk enough! It is mixed with water (nothing else) and you can keep it in the fridge, but it doesn’t thicken, so you can just pour out what you need in the morning!
Matcha Whisk: I used this whisk to mix the matcha, but this is a more traditional match whisk that works well too. I wouldn’t recommend using a metal whisk.
Sweetener: we used honey, but feel free to use maple syrup or date syrup is really good, but it is dark brown so it will change the color of your matcha from bright green to more a brownish color.
Other additions: you could add the following ingredients to your matcha mixture (before pouring frothed milk on top): 1 tablespoon ghee, your favorite adaptogen, or 1 teaspoon cinnamon.
Other milk options: other milks may work in the frother, this is just the combination that has worked very successfully for me, after much testing. No matter what kind of milk you use (particularly if you are using nut milk or other dairy-free milk) it helps to add a scoop of full-fat coconut milk (or just coconut milk cream) to your milk. The extra fat helps it froth better! I have found that some nut milks really don’t froth at all and some froth pretty well! This combo has worked for me every time!
Whole30: for Whole30 just eliminate the date syrup or honey! But I would add a little cinnamon and a splash of vanilla extract. Vanilla extract recently became Whole30 compliant – read the article here.
Make it Iced: here is our Iced Matcha Latte recipe!

Nutrition

Serving Size: 1 latte
Calories: 322
Sugar: 22.3 g
Sodium: 100.9 mg
Fat: 8.1 g
Carbohydrates: 23.3 g
Fiber: 0 g
Protein: 15.6 g
Cholesterol: 25 mg