Blue Matcha Latte
- 400ml almond milk
- 1 tsp of blue matcha powder
– For the matcha paste – measure out 1 teaspoon of blue matcha powder and add in a splash of almond milk. Mix into a paste.
– Measure out 200ml of almond milk into a pan and heat gently on the hob.
– Add in the blue matcha paste and then froth with a handheld frother.
– Serve and enjoy, optionally decorate with frothed milk on top for a beautiful white/color contrast.
In general, the hotter the milk/water (pH 6 or 7!) the more vivid the color will be, and the longer the matchas are steeped, the more color pigments get extracted.
Especially with less agressive colors such as the tumeric or pink matcha, you’ll have to use 2-3 teaspoons of matcha in frosting or cupcakes. Instead of using water as basis, you may also try using milk as the color contrast will be more beautiful on a white basis/background, see below:
Pink Matcha Latte
- 200ml water
- 1 tsp of pink matcha tea powder
– For the pink matcha paste – measure out 1 teaspoon of pink matcha powder and add in a splash of bottled water. Mix into a paste.
– Measure out 200ml of bottled water (tap water works as well if it’s pH 6-7) and heat gently on the hob.
– Add in the pink matcha powder paste and then froth with a handheld frother.
– Serve and enjoy.
Red Matcha Latte
1 tsp of red matcha powder
Pinch of ground ginger
Make the red matcha tea blend by measuring out 1 teaspoon of red matcha powder and a pinch with ground ginger. Add in a splash of water. Mix into a paste.
Measure out 200ml of water into a pan and heat gently.
Gradually add in the red matcha/ground ginger paste and then froth.
Serve and enjoy.