There shouldn’t be any additives like milk or sugar.Īny leftover matcha is delicious served simply (my preference is milk and a bit of sugar over ice, like this matcha macchiato), or made into something a little more special like this matcha and Thai tea combo or this gently spiced matcha chai concoction. You can definitely use your favorite matcha, though I would likely steer away from anything that comes in bulk, and would lean towards smaller purveyors of matcha (the stuff at grocery stores never lives up to my expectations).Īlso make sure that you have plain, pure matcha. My current go to brand for matcha is Roots and Craft, which is currently based in nearby (to me) San Francisco. Less importantly, good matcha is bright green, compared to the muddy and muted green that less expensive matcha has resigned itself to.
The flavor of nice matcha is so much fresher than its cheaper cousin, and it dissolves better, ensuring that your drink is smooth and not powdery. It’s worth it in the end though, I promise. This is the time to use good matcha, the kind that seems wildly, unnecessarily expensive.
This matcha espresso latte has plenty of roasty espresso and bright matcha, perfect if you can’t decide what you want to drink! Ingredients Matcha
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