I’m starting a new series: Monday Munchies. I’ll be sharing recipes that I prepare often. These may be slightly modified recipes I’ve found online or in cookbooks — I’ll give credit where credit is due — or things I’ve “invented” or even recipes passed down in my family. Regardless, they’ll be recipes I find delicious.
I’ve dubbed this week’s recipe a Matcha Latte — although Matcha Milk Tea would work, too. This recipe didn’t come from any one place. I just really like matcha tea, and wanted to try making it at home during the lockdown last year. I drink one of these every morning; it makes a good breakfast substitute for those of us who don’t like to actually eat breakfast. I hope you like it, too.
What You Need
- 16oz Mason Jar (can use larger, but don’t use smaller)
- 1½ tsp Matcha Powder
- 1 tsp Honey Powder
- Splash of Filtered Water
- 11oz Milk (Any milk will do. I use 2%, but you use your favorite)
How to Make It
- Toss the matcha powder and honey powder into the mason jar.
- Add the splash of water and swirl until the matcha and honey have mostly dissolved. You want a sludge-like consistency.
- Add the milk and screw the mason jar lid on tightly.
- Shake well. Make sure no more matcha is stuck to the bottom of the jar. It helps to wait a few moments in between shaking “sessions” if you have particularly stubborn stuck matcha.
- Remove the lid, add a reusable straw (if you want), and drink up!
Deviation: If you want a hot matcha latte, heat the water and milk to about 10% hotter than you want to drink before adding. You may want to shake the bottle with a pot holder on. And you may want to skip the straw.