Updated: Nov 17
This matcha latte is not your typical matcha. It is so flavorful and packed with antioxidants, along with other micronutrients. It is naturally very sweet thanks to the blueberries. You can make it dairy free or use regular milk if you would like. This iced latte is the perfect refreshing way to start the day.
What you will need:
Dairy free milk of your choice
Fresh or frozen blueberries
Ceremonial grade matcha powder
Collagen powder [Optional]
A nut milk mesh bag or a dish or cheese cloth
Handheld milk frother or matcha whisk
You can use fresh or frozen blueberries for this recipe, I typically use frozen because it is easier. I highly recommend soy milk for this recipe. I have also tried almond milk but it curdles.
There are two grades of matcha, culinary and ceremonial, each with several subgrades. You will most often see these five in order of worst to best as follows:
Kitchen grade --> Culinary grade --> Café grade --> Premium grade --> Ceremonial grade
I highly recommend ceremonial grade matcha for a matcha latte. I have however also found café grade to work well also. I would avoid kitchen or culinary grade, they will taste very bitter and unpleasant. The best way to determine the quality of your matcha is by the color. If it is a pale, brownish green, it is low quality. You want a bright, vibrant green color.
Please note: If you do not have a mesh nut milk bag for staining the blueberry pulp, you can replace it with a thin dish cloth or cheese cloth. To mix in the matcha you will want a handheld milk frother as seen in the video, or a bamboo matcha whisk. If you don't have either, you can use a blender.
See the video below for the full process.
Just look at that bright purple and vibrant green! This drink is rich in phytonutrients and micronutrients.
1-2 tsp ceremonial grade matcha
1 cup dairy free milk of choice (I prefer vanilla soy milk, almond tends to curdle)
1/3 cup frozen or fresh blueberries
1/4 cup water
2-4 tsp collagen (optional)
First add your blueberries and milk of choice to a blender cup. I use frozen, but fresh works even better.
Blend until smooth.
Now using a nut milk mesh bag or dish or cheese cloth, strain out the pulp of the blueberries for your blueberry milk.
Next, heat 1/4 cup water in the microwave for about 30 seconds so that it is boiling or almost boiling. Then add your matcha, and collagen if you are using it (it will help the matcha foam). Then using a matcha bamboo whisk or electric drink whisk, mix until the matcha is fully mixed in and the collagen is dissolved.
Now take a large glass and fill it with ice. Pour in your milk followed by the matcha over top.
Stir and enjoy!