Matcha Lattes - 5 Different Ways

Ingredients

• 2 tsp Matcha Powder (high‑quality ceremonial grade, sifted before use)
• 2 bags Earl Grey Tea Bags (for infusing the milk)
• 2 cup Whole Milk (use for Earl Grey latte; can substitute oat or almond milk for dairy‑free)
• 1 cup Blueberries (fresh or frozen, for blueberry syrup)
• 0.25 cup Granulated Sugar (for blueberry syrup)
• 1 cup Strawberries (fresh, hulled, for strawberry puree)
• 1 Ripe Banana (medium size, for banana milk)
• 1 cup Milk (for banana latte) (any dairy or plant milk; if using store‑bought banana milk, skip blending step)
• 0.25 cup Heavy Cream (for crème brûlée custard foam)
• 2 Egg Yolks (large, for custard foam)
• 1 tsp Vanilla Extract (pure vanilla)
• 2 tbsp Brown Sugar (for brûlée topping)

Instructions

1. Sift Matcha

   Place 2 tsp of matcha powder into a fine mesh sieve over a small bowl and gently tap to sift, removing any clumps.

   Time: PT2M

2. Earl Grey Infused Milk

   Heat 2 cups of whole milk in a saucepan over medium heat until just below boiling (≈80°C). Add 2 Earl Grey tea bags and steep for 3 minutes, then remove bags.

   Time: PT5M

   Temperature: 80°C

3. Whisk Earl Grey Matcha Latte

   In a separate bowl, whisk 1 tsp of sifted matcha with a splash of hot milk to form a smooth paste. Slowly add the remaining infused milk while whisking vigorously until frothy.

   Time: PT2M

4. Make Blueberry Syrup

   Combine 1 cup blueberries and 0.25 cup granulated sugar in a small saucepan. Cook over medium heat, stirring, until the berries break down and the mixture thickens (≈5 minutes). Strain through a fine mesh sieve into a jar.

   Time: PT5M

5. Blueberry Matcha Latte

   Heat 1 cup milk in a saucepan to 70‑75°C. Whisk 1 tsp matcha with a splash of hot milk, then combine with the heated milk. Stir in 1‑2 tbsp blueberry syrup to taste and top with optional foam.

   Time: PT3M

   Temperature: 75°C

6. Prepare Strawberry Puree

   Blend 1 cup hulled strawberries until smooth. Pass through a fine mesh sieve to remove seeds, collecting the puree in a bowl.

   Time: PT3M

7. Strawberry Matcha Latte

   Heat 1 cup milk to 70‑75°C. Whisk 1 tsp matcha with a splash of hot milk, then combine with the heated milk. Add 2‑3 tbsp strawberry puree, stir, and finish with foam if desired.

   Time: PT3M

   Temperature: 75°C

8. Make Banana Milk

   In a blender, combine 1 ripe banana with 1 cup milk. Blend until fully smooth (≈30 seconds). Pour into a saucepan and gently warm to 65‑70°C; do not boil.

   Time: PT5M

   Temperature: 70°C

9. Banana Bread Matcha Latte

   Whisk 1 tsp matcha with a small amount of the warm banana milk to make a paste, then stir in the remaining banana milk. Optionally sprinkle a pinch of cinnamon or nutmeg on top.

   Time: PT2M

10. Crème Brûlée Custard Foam

    In a saucepan, whisk together 2 egg yolks, 2 tbsp brown sugar, 0.25 cup heavy cream, and 1 tsp vanilla extract. Heat over low‑medium, stirring constantly, until the mixture thickens enough to coat the back of a spoon (≈8 minutes). Remove from heat, let cool slightly, then transfer to a mixing bowl and whisk vigorously until airy (or use a hand mixer).

    Time: PT8M

11. Caramelize Foam (Crème Brûlée Latte)

    Spoon a generous layer of the custard foam onto a prepared matcha latte (made with 1 tsp matcha and 1 cup milk heated to 75°C). Sprinkle a thin layer of brown sugar over the foam and use a kitchen torch to caramelize until golden and crisp. If no torch, place under a broiler for 1‑2 minutes, watching closely.

    Time: PT3M

12. Serve All Lattes

    Pour each prepared latte into a glass, add any desired toppings (foam, caramelized sugar, extra syrup), and enjoy immediately.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

28 g

Fat

6 g

Fiber

2 g