I remember last summer (2015) that there was a trend of ordering matcha water at Starbucks. People did it because not only was it cheap (like $.89), but it was also said to be good for the metabolism. Of course things that sound too good to be true usually are...... I want to show you how to make your own version of Starbucks' green tea latte because (1) Starbucks is expensive, and (2) the matcha powder they use is laced with sugar (plus they add Classic syrup). Because of the matcha being laced with sugar, any health benefits you're getting from the little matcha in it are outweighed by the added sugar. As a society, we consume way too much added sugar in our diets, so if we can cut it somewhere it'd be ideal. Pure matcha is also very expensive, so $0.89 is definitely not the pure form.
Before I jump into the recipe, I wanted to included some health benefits of matcha powder. There have been several studies done that show significant evidence to back these nutritional claims up, but the FDA hasn't done their own studies to approve any claims and therefore shoots down almost every claim. Disclaimer: The following information about matcha health benefits is not FDA approved.
1. High in antioxidants: Antioxidants fight the negative effects of UV radiation.
2. Loaded with the chatechin, EGCg: Catechins are the most beneficial and potent antioxidant. Catechins are also recognized for cancer-fighting properties.
3. Enhances calm: L-Theanine promotes alpha wave production in the brain which cause relaxation without the drowsiness.
4. Increased energy levels and endurance: Matcha naturally contains caffeine, and the effects can last up to six hours with the jitters usually experienced with stimulants.
5. Detoxifies the body: The chlorophyll gives matcha its bright green color and helps remove heavy metals and chemical toxins from the body.
6. Boosts immune system: Catechins promote general overall health. Substantial amounts of potassium, vitamins A & C, iron, protein, and calcium are found in matcha powder.
7. Improves Cholesterol: Studies have shown that those who drink matcha on a regular basis have lower LDL (bad) cholesterol and higher HDL (good) cholesterol.
(information obtained from naturallivingideas.com)
Anyone interested? I can't be the only one who's addicted to these! Come along with me, and I'll show you how to make a very tasty beverage and give you some tips along the way.
-Vanilla Soy Milk (I use Great Value. Silk doesn't taste as good.)
-Teavana Matcha Powder
-Splenda/Stevia (if you need a little sweetness)
So the first thing I do when I make my green tea latte is pour a little of the soy milk into the glass--about two ounces. I recommend using vanilla flavored soy milk as it gives the beverage a better flavor. Don't just do regular milk. I add the milk first because it keeps the matcha powder from getting stuck on the bottom of the glass. I learned this one when I worked at Starbucks after having giant clumps get stuck.
The next thing I do is measure the matcha powder. It's 1 teaspoon per 8 ounces. I don't level the teaspoon or anything like that because it's not an exact science.
After I add the matcha, I'll usually add the Splenda/Stevia, so I can do all the mixing at once. Notice I don't add any more soy at this point. I don't add it now because I want to dissolve the matcha in the soy milk already in the cup and not get my whisk completely covered in soy milk and matcha. The whisk I use to mix up my latte is a special matcha whisk designed for mixing matcha. I wish we had had these when I was at Starbucks because the iced ones were a pain to mix. I usually had to get several stirring sticks and stir really, really, really well to get it to dissolve and even then I usually had to give the cup a swirl after adding the ice. I highly recommend purchasing one of these. They usually run $8-$9, and I included a link to one like mine.
Here is what your mixture should look like after you've gotten it dissolved. It should be nice and foamy. I usually end up with half an inch to three quarters of an inch of foam. This is when I add the rest of my soy milk.
I usually drink this every day at lunchtime because I find if I drink it later, the caffeine keeps me up. I personally think it's really tasty (if you drink it with the vanilla soy), in fact, I converted several guests into green tea latte drinkers simply by recommending they try it with soy (Starbucks' is vanilla flavored) and leave out the classic syrup. I hope you try it--if nothing else head to Starbucks and ask for a tall soy iced green tea latte without the classic syrup (that's the smallest one). If you like it, buy some matcha (I included a link up top to the one I personally use) and vanilla soy milk, so you can make your own! Let me know what you think if you try it!
Until next time,
*The information from naturallivingideas.com was done for research purposes, and I was not paid in any way, nor was I compensated for using the ingredients I used.
Hi! I’m Meagan, designer for The Prickly Pear. I’ve created this blog to not only showcase my work and other crafty information, but also to give you an inside look into my life.