Starbucks Matcha Latte Ingredients & Recipe

Starbucks Matcha Latte Ingredients

Find what exactly Ingredients you need to make a delicious Starbucks Matcha Latte at home.

Matcha (抹茶) is a green tea that is reduced to very fine powder, traditionally used in the tea ceremony in Japan. It can also be used as an aroma in the preparation of milk drinks, cakes, soba noodles, etc., which it also colours with a more or less vivid green depending on the dosage and cooking.

Matcha, very rich in antioxidants, is now readily available, however I recommend to choose if possible a matcha organic quality.

I knew the “Green Tea Latte” in the cafés of the American chain Starbucks when I lived in Beijing. Not drinking coffee at all, my choice was then very limited, I had the good surprise to discover this original drink. With the addition of milk, I absolutely do not consider the Matcha Latte as an authentic tea, but I was happy to order this drink every time I visited Starbucks. Although this latte seemed healthy to me (green tea + soy milk), I learned later that the ingredients were not as healthy and natural as I thought. The matcha powder used contains flavorings and sugar and the syrup used in the composition contains preservatives and other additives.

From now on, I make my own cup of Matcha Latte at home, it’s as fast but much healthier ! And besides, I can enjoy it quietly and peacefully, without having to breathe the smell of nearby coffee !

This latte is tasted as is or with a good layer of thick foam on the top. I use my Judge milk emulsifier, which makes delicious, creamy foams in seconds. I recommend to prepare the foam with soy milk for a thick result, the other vegetable milk does not coagulate as well.

 

Matcha Latte
Serves 1

Starbucks Matcha Latte Ingredients

250 ml vegetable milk (I use sugar-free almond milk))
1 cc of organic matcha powder
1 SC maple syrup or agave syrup
A few drops of vanilla extract

For foam

natural soya milk or other nut/vegetable milk

Instruction

Heat the vegetable milk in a saucepan, without boiling.
Pour into a blender with the matcha, syrup and vanilla. Mix a few seconds to obtain a homogeneous mixture.
Pour into a cup or mug.
Heat a bottom of soy milk in an emulsifier, remove from heat and emulsify to obtain a thick foam. Gently place on the latte and sprinkle with a pinch of matcha for decoration.

 

Enjoy !

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