Red Meat Allergy Friendly Steamed Matcha Vanilla Latte

Total time10 min

Prep time5 min

Cook time5 min

Red Meat Allergy Friendly Steamed Matcha Vanilla Latte

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Ingredients

2 servings

2 tsp ceremonial-grade matcha powder
Jade Leaf Ceremonial Grade Organic Japanese Matcha Powder Sleeves Matcha Powder Culinary 100G Rishi Tea Organic Teahouse Matcha Powder GreenWise Matcha Powder, Organic Carrington Farms Matcha Powder, Culinary
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3 tbsp hot water (not boiling, about 175°f / 80°c)
2 cups milk
2 tbsp maple syrup
½ tsp pure vanilla extract

Instructions

1
Sift the matcha powder into a small bowl to break up any clumps. Add the hot water (about 175°F / 80°C — not boiling, which can make matcha bitter) and whisk in a brisk zigzag motion until the matcha is fully dissolved and a thin layer of foam forms on the surface, about 30 seconds.
2
Pour the milk into a small saucepan and set over medium-low heat. Warm, stirring occasionally, until steam rises and small bubbles appear around the edges — about 150–160°F (65–71°C). Do not let it boil.

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