My thanks to Sonoma Syrup for sponsoring this post. I only work with brands I personally use.
Growing up I loved pistachio ice cream, green marzipan covered princess cake, and shamrock shakes from you-know-where. Yes, green was my favorite color. I’m not sure I would have liked matcha as a child, but I certainly like it now. I usually make matcha with just water, but for St. Patrick’s Day I created a minty green matcha drink as a treat.
Matcha is a Japanese green tea, ground into a powder. You can easily find matcha powder suitable for recipes at the supermarket nowadays. Matcha can be used in cookies, ice cream, cakes and more. It has a lot of health benefits including antioxidants and is reported to help protect the liver, boost brain function, may help prevent cancer and even support weight loss. In many recipes matcha is combined with milk, if you combine it with cow’s milk the calcium counteracts the absorption of many of the beneficial nutrients and antioxidants. Some non-dairy milk also has calcium added. But if you’re not drinking it for health reasons it’s fine to use any milk you like.
The flavor of matcha is usually pretty subtle in recipes, so I like combining it with other complementary flavors. Sonoma Syrup Peppermint Simple Syrup adds both sweetness and the hint of mint flavor that makes this drink so special. I particularly like using coconut milk in this recipe because while it doesn’t have any real coconut flavor, it does add richness. This drink is intended to be served hot, but I tried it cold and it’s good that way too!
Mint Matcha Latte
1 serving matcha powder, about a teaspoon
2-3 Tablespoons hot water
1 cup coconut milk (or other milk of your choice)
1 teaspoon Sonoma Syrup Peppermint Simple Syrup, or more to taste
Heat the coconut milk until hot but not boiling. Meanwhile, in a mug whisk together the matcha powder and hot water until smooth. Add the hot milk and simple syrup. Whisk to combine and serve immediately