A Matcha Made In Heaven - My Matcha Making Ritual
Updated: Jan 13
If you know me, you know that matcha is my jam! It’s something about the earthy taste that is so comforting. One of my favorite things to do while I travel is to find a cute (aesthetically pleasing) plant based café and try out their house made nut mylks and matcha lattes. I am guilty of making my husband walk blocks and blocks in New York to find an obscure bakery that sold matcha lattes, cookies, panna cotta, bliss balls, you name it!
Making a matcha has become a bit of a ritual for me, and while I’m working from home, I’m planning on making my own before the kids rise to start my day.
For those of you that haven’t tried matcha before, it is a type of green tea made by taking young tealeaves and grinding them into a powder. Sometimes, they are whisked into hot water or nut mylk (my preference). Unlike green tea that is steeped and then discarded, with matcha you actually consume the tea leaves.
Matcha has a number of benefits, it’s a great antioxidant and is said to prevent heart disease and type-2 diabetes by populations that consume it (note: this is not clinically tested!). The best matcha comes from Japan where it has grown for hundreds of years!
For me, it’s a cup of comfort! I love the earthy taste and love the ritual of making it at home!
Sue’s Matcha Tea Ritual:
1. Start by warming your choice of nut mylk on the stove. (Check out our social media manager Vanessa’s recipe here). Be sure not to turn the stove up too hot as the mylk will burn. You want to warm it just enough; so keep a close eye on it. I usually lower to simmer at the first sight of bubble and then continue to stir so that it is hot throughout.
2. Into your mug- add 2 teaspoons of matcha. Mighty Leaf is my favorite matcha brand. They also come in individual packets, which are great for on the go. Remember not all matcha is created equal, so I like to stick to what I know!
3. Slowly add the mylk until about half way whisking as you pour. You want to make sure the matcha is mixed thoroughly into the warm mylk.
4. This is the fun part! I love my matcha extra frothy so I use a handheld frother to mix the matcha a little more. I then use it to “froth” the remaining mylk. The key to the perfect “froth” is to stay just beneath the surface of the mylk.
5. Now that you are done frothing, pour it into the cup of matcha and enjoy!
Other Matcha Brand To Try:
Moon Juice Cosmic Matcha (also available at Tuck Shop Bermuda)