This warm and frothy, pastel green, Mint Matcha Latte will warm you up from the inside out. After one cool minty sip you will start to feel your body glow from the green tea Zenergy that comes with matcha beverages. There is a bit of caffeine in each serving of matcha, but you will not feel those shaky jitters like you may from coffee. (One teaspoon matcha powder has around 68mg caffeine, 8oz. coffee has around 100-200mg – 8oz. Starbucks coffee has about 160mg.)
Matcha powder is made by grinding up whole leaves of green tea. And most people describe the “Zenergy” from matcha as a slow and steady energy release. I find it is a feeling that is quite calming and centering. Skip the coffee or espresso latte and give this green tea beverage a try..
Over the summer, I acquired a great fondness for matcha green tea powder. Not only is matcha an excellent energizing substitute for coffee, but it is rich in free radical fighting, green tea antioxidants. And on warmer days, you will most likely find me squeezing a matcha smoothie somewhere into my busy workday. I add protein powder and make my smoothie into a meal. (And I’m SO addicted to that smoothie, I very often make it on COLD weather days too.) Brrr but YUM!
But now that the crisp, cool fall air has rushed in (and for many, the freezing cold air will soon follow) I wanted to put a warmed-up spin on my matcha beverage.
I am in love with the Moroccan Mint Latte at Urth Caffe here in Los Angeles. And though I have no idea what they use to make their beverage, this is my interpretation of it. And I added a little boost to my latte by adding a few vegan Dandies marshmallows too…
Mint Matcha Latte – vegan, serves 1-2
3/4 cup non-dairy milk, vanilla*
3/4 cup water
1 tsp matcha green tea powder
1-3 tsp agave syrup (or to taste)
MINT: (3 options) about 3 drops of peppermint extract, organic OR 1 peppermint tea bag OR 1 large sprig of fresh mint **
foam: 1/3 cup non-dairy milk + 1/4 tsp matcha + drizzle of agave
*I really like vanilla Soy Dream. I have found that almond milk is the next best thing to soy milk for creaminess.
**you could also use sweetened mint syrup (if you do this, omit any additional sweeteners.
1. Heat the water in a small sauce pot, until just before boiling. Add your “mint” to the water. If this is via tea or fresh mint, allow to steep and sit for at least a minute. If using a peppermint extract, you do not need to wait at all. Remove the tea bag or mint sprig before proceeding to the next step.
2. You can pour the minted water into your serving mug or glass – or keep in the pot (either way works.) Add the matcha to the water and begin whisking briskly. Use a bamboo matcha whisk if you have one. This helps to prevent clumping. (A basic spoon or fork works too.) Once the matcha has mostly dissolved in the water, it should be a bright dark green color with a few clumps most likely. TIP: try using a sifter to add the matcha as you stir, to lessen clumping.
3. Heat your non-dairy milk. Bring to a boil either via your stovetop or microwave. Add the steamy hot non-dairy milk to your serving glass – mixing with the matcha water.
4. Stir in the agave syrup to sweeten. Stevia, maple syrup or organic sugar can also be used.
5. Lastly, create your green foam. You will need some sort of milk foaming device to do this. I just use my BonJour Caffe Milk Frother. It works VERY well to make a small amount of foam. Adding a pinch of matcha powder turns the foam green.
6. Serve with foam on top, and optional vegan marshmallows, vegan whipped cream and agave drizzle on top! Serve in one very large mug or two average sized mugs.