Monday Munchies: Matcha Latte

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

1. Toss the matcha powder and honey powder into the mason jar.
2. Add the splash of water and swirl until the matcha and honey have mostly dissolved. You want a sludge-like consistency.
3. Add the milk and screw the mason jar lid on tightly.
4. 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.
5. 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.