I love saying Matcha Latte.  It makes me want to burst out in song: “Where’s all mah soul sistas? Lemme hear y’all flow sistahs… Giuchie, Giuchie, ya ya dada… Matcha Matcha Latte ya ya…”  You know.

Matcha tea is super healthy for you.  Because you are ingesting the whole tea leaf and not just the steeped water, you get mucho benefits.  Drinking one glass of matcha is like drinking ten glasses of green tea, apparently.  If you are new to the benefits of green tea, check out this.

I learned myself how to whip up a Matcha Latte recently, and it is so yum, I thought I’d share it as a tip of the week. Suburban Matron Becky was here this past week, and I made one for her, and she can vouch for its deliciosity.  On that side note, look at how cute we are:

Remarkably Domestic & SubMat!

We were hanging in L.A., and soon we’ll be Blissdoming it, too.  Here we were at our mutual friend Erika’s house.  We’re even cuter all three of us.

PhD ladies

Y’all, that is some serious brain power in that photo.  We alls of us have PhDs.  That’s some thirty-odd years of esoteric studying-of-literature you got right there.  I think we should become a superhero alliance.  We’d travel the country– nay, the world!– helping innocent victims unravel the true meaning of Jane Eyre, or David Copperfield, or Clarissa.

ZOMG, get to the latte, right?

So, to make a Matcha Latte you need several things:

• Matcha green tea.  This is a powdered version of green tea, so the leaves are actually crushed into a fine powder.  I bought mine at Teavana, a store you can find at some malls.  You can also order online; I found a place called Matcha Source that has a lot of options.
• A whisk.  To make matcha, you need to mix the water and the powder.  There are actually special matcha whisks for this purpose, and I bought one at Teavana that looks like this:

You could probably just use a small metal whisk, though, too.  Or even a fork.

• Milk of your choice: I use nonfat.

Boil a small amount of water, and find yourself a bowl– cereal size will work well.  Put about one teaspoon of the matcha powder in the bowl.

Once the water is boiling, pour about ⅓ cup water onto the powder.  Whisk it up with whatever implement you are using.  You’ll need to whisk it for a good thirty seconds or so; the matcha should be frothy.

Heat your mug.  I fill mine with water and heat it in the microwave for two minutes.  When it’s done, pour out the water.  Then, strain your matcha mixture into the warm mug.  I usually strain mine since I haven’t yet been able to avoid one or two small matcha clumps.

Heat your milk, about ½ cup.  I have a milk frother on my espresso machine that I use, but you could just as easily heat milk in a saucepan.  If you want foam and are using a saucepan, just whisk the milk as it is warming.

Once your milk is warm, pour it over your matcha.  I also usually add about a teaspoon of agave nectar, or you could add a little regular sugar.

You’re done!  And this is what you get:

The green color is fabulous.  And it tastes super yummy, too.

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