In this episode of Everyday Cooks Recipe Club, Kelly starts from scratch to figure out how to make a good Matcha Latte at home. Previous attempts have been so-so. Stephanie wants to avoid the tea tasting like grass. Kelly did the research and is sharing all that she learned.

In this episode, we talk about:

• The different types of matcha powder: Ceremonial versus Culinary grade
• The precise way that people make their matcha tea including the tools used (chasen)
• It can’t be a latte without milk! We talk dairy and dairy-free options
• The various types of sweeteners and which to use in hot drinks versus cold drinks
• How each of us prepared the recipes (and where we improvised!)
• Our honest thoughts on flavor, texture, and whether it’s worth making again

Resources & Links

Tutorial

https://www.youtube.com/watch?v=hnh_xDOxnzE

Suggested Recipe

3 grams of matcha (1.5 tsp)

30 ml of 170 degree water (~¼ cup)

80-90 ml of milk of choice (⅓ cup)

Hot Matcha Latte

https://www.youtube.com/shorts/VpdL6_CtUDA

Iced Matcha Latte

https://www.youtube.com/shorts/AUaJRWW-v50

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Disclaimer

Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.

Credit

Original Music by Matthew J. Smith

Recipe Testers are Matt, Ryan, Matt and Cameron