Blue Matcha Latte: Step-By-Step Recipe
Equipment
- A bowl or a Chawan
- A matcha whisk
- A Saucepan
- A small blender or milk frother
- Your favourite mug
Ingredients
- 1 cup of milk of your choice
- ½ -1 tsp butterfly pea powder
- ½ tbsp pure maple syrup or sweetener of choice
Optional ingredients
- ¼ tsp vanilla extract
- A pinch of cinnamon
Instructions
- Warm up your cup of milk. In a small saucepan, heat milk of your choice on medium heat, stirring occasionally, until warm. Be careful not to let it boil. Once heated, transfer the milk to a blender or directly into your cup.
- Add in your blue butterfly pea powder. Just ½ teaspoon of blue matcha per cup is enough for a perfectly potent drink. Add a little extra if you want more colour and flavour!
- Add a sweetener and other optional ingredients to the warm milk. We typically enjoy adding around one tablespoon of sweetener per cup of liquid but feel free to adjust to your personal taste preferences.
- Blend together. We recommend using a blender or a milk frother to ensure thorough mixing and prevent clumping of the blue powder. Whisking or shaking in a jar are also great options. Enjoy the delightful, frothy texture it creates!
Notes
- Use quality blue matcha powder: Pure butterfly pea flower powder is essential for the anthocyanin content of your latte. Don’t buy anything with fillers or additives that bulk up your product.
- Use the right base: Choose your favourite type of base. Whether that’s oat milk, whole milk, or coconut milk. If the consistency isn’t to your liking, try a different milk base.
- Slowly heat the base: Make sure not to heat the base too quickly or too high. You could end up burning the sugars in the milk and not liking the taste.
- Use a frother: A frother adds a layer of creamy texture that a traditional latte is known for.
- Mix well: Unlike traditional matcha, blue matcha will mix well into milk with a little bit of work. To get a smooth consistency, use a whisk to incorporate.
- Add your favourites: Try different sweeteners like vanilla, agave, or honey. A little cinnamon, nutmeg, or clove is a nice earthy addition to garnish the top.