Follow along with Tiffany @tiffanynapper.
Forecast says: cloudy with a chance of matcha.
One visit to Kyoto or Tokyo and you’ll see it’s raining matcha. Though still very much revered for rituals and ceremonies, the green tea powder has also found its way into everything from soft-serve ice cream to Kit Kat® Bars. And unless you’ve been living under a rock, you know matcha has made its way onto most of our American café menus and organic grocery store shelves.
Whether you love it, or you’ve never tried it before, matcha is the fastest growing segment of the global tea market.
Technically, you only need 3 things to make matcha at home: matcha, hot water and something to mix the two together. But let’s be honest, we want to kick it up a notch. We don’t want to make a standard cup of matcha – we want to make exceptionally delicious, ‘gram-worthy matcha!
A cup of matcha has approximately 60 times the antioxidants of spinach, which can be attributed to amazing benefits. So not only is matcha a culinary delight, it’s packed with some pretty incredible properties, too. The presence of the amino acid L-theanine balances the caffeine, which results in a less jittery, longer lasting energy boost than a cup of coffee. L-theanine is also known to help stimulate brain waves, which helps increase focus and concentration. Are you starting to see why matcha is the chosen beverage of monks?
All of this is well and good, but it means nothing if you aren’t drinking it on a regular basis. So, let’s add you to the royal family and make you a Matcha Queen, shall we?
If you want super smooth matcha, sift your Matcha Collagen into your mug or blender. You’ll want a fine mesh strainer with tiny holes. You can use a spoon to push the matcha through the strainer if needed.
Matcha doesn’t technically dissolve – it suspends. In order to make matcha fully suspend, you’ll want to whisk or blend it. Your options include a traditional bamboo matcha whisk, a handheld frother, or a blender. If you’re using a bamboo whisk, add your matcha collagen and 2-3 oz. of hot water to your matcha bowl and use brisk “M-” or “W-” shaped motions. Whisk for about 10-15 seconds until you see small bubbles and zero clumps. Since matcha doesn’t dissolve, it’s perfectly normal to have some powder residue left at the bottom of your mug when you finish your latte, especially if you’re a slow sipper.
Similar to the science that claims boiling water will burn or ruin the flavor of coffee grounds, water above boiling will also burn matcha. The ideal liquid temperature is between 170-180°F. There are 2 easy ways to get this right: buy a kettle with a thermometer included, or boil your water, then pour it into a mug and wait 1 minute before you add it to your matcha.
Rather than loading your matcha up with sugar, try using natural ingredients to highlight this superfood. Coconut butter increases the creamy factor. Sprinkle some Ceylon cinnamon on top. A little honey or maple syrup is a great way to sweeten it up naturally. A dash of vanilla extract creates an instant vanilla matcha latte or a little cardamom spice creates a warming culinary delight.
Add 1 scoop of Vital Proteins Matcha Collagen to 8 oz. of liquid. This can be 2 oz. of hot water plus 6 oz. of steamed milk for a hot latte, or 6 oz. of cold milk for an iced matcha latte. (Use an electric handheld frother or blender to fully suspend your matcha collagen in cold liquid.)
At the end of the day, perfecting your matcha latte craft is part of the fun, so play around with different ingredients until you find your favorite matcha latte recipe. Looking to up your matcha game? Flex your culinary muscles by trying any one of our matcha collagen recipes. We’re talking Matcha Crepe Cakes, Chocolate Matcha Bark & more.
Share your creations with us @vitalproteins using the hashtag #stayvital.