matcha & white chocolate latte: my matcha craze in full swing

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My matcha craze is in full swing. Not only have I made my matcha whoopie pie, I’ve got the matcha rice krispies and matcha ice cream, the ugly (and I need to change the recipe and re-bake) matcha cupcakes and even the matcha butter cookies which died a horrible death and turned into lemon cupcakes instead.

And now, we add a beverage to our repertoire ~ the matcha latte.

Really, it’s like a warm matcha milkshake.

Just wait til summer, I’ma go nuts with the blender.

The idea to make a matcha latte had always been simmering in the back of my mind. In Australia (because sometimes ok we are the ass end of the world but occasionally, there is a glimpse of the brilliance which lays behind) Starbucks serves a green tea frappuccino.

Oh yes, you heard right. A green tea frickin’ frappe.

Seeing as we are in the midst of The Great Freeze here in London, a frappe might just have to wait, but who said I couldn’t make the warm equivalent? Well, no one. So I did.

A couple of people had suggested I use condensed milk in this recipe, but having recently fallen in love with Green & Black’s white chocolate with Madagascan vanilla, I decided to use that instead, chopped up and melted. I think it worked wonders.

As for the matcha? Hit up your local Asian grocery store or buy it online at teapigs.co.uk.

And coming up in my matcha calendar? The re-doing of the matcha cupcakes, matcha soufflé and the show down. Me and the matcha butter cookies. Don’t mess with me.

matcha latte
2 cups whole milk
1 cup heavy cream
1 cup white chocolate, grated or finely chopped
1/2 teaspoon vanilla extract
1 tablespoon matcha powder
optional 1/4 cup espresso (I didn’t use this)
For the froth:
1 cup whole milk
  1. Put the matcha powder in one pot, set aside.
  2. In another pot, heat the heavy cream and milk, bring to boil, then turn off the heat.
  3. Immediately add the white chocolate and stir until melted. Add the vanilla extract, keep stirring.
  4. If including espresso, add now and mix well.
  5. Slowly pour a small amount of the milk mixture into the matcha powder pot. With a small amount of milk, stir until the matcha powder is dissolved. Add the rest of the milk and stir.
  6. For the froth, heat 1 cup of whole milk all the while whisking over the heat. Do not let the milk boil or burn. As the milk becomes hot, turn off the heat and continue whisking (I used a little hand held battery operated whisk). You should get a decent amount of solid foam from this. Also, whole milk will yield more foam as the more fat content the milk has, the foamier it will be.
  7. Pour two glasses of matcha latte and top with froth.
Makes 2-3 servings
Posted in: Eating In, Foodie, Recipes

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