This drink is very popular in Japan, and I think it’s gaining popularity in America as well. It’s sweet but not too sweet, due to the almost bitter matcha flavor, and can be drunk warm in the winter or cold in the summer. The only downside for me was that it can be expensive in cafes, so I wanted to make it at home instead.
Ingredients (for 1 serving)
1 cup (240 mL) milk (I have used both regular and reduced-fat with good results)
1-1/2 tbsp sugar
1/2 tbsp matcha (powdered green tea)
Be careful about the matcha. It is a special product, not the same as just any green tea made into powder. It should be a bright green, unsweetened powder, like these images. When I lived in the US I could only find it at Asian supermarkets, so try there if you’re having trouble. It is an expensive ingredient, even in Japan, but a little goes a long way. I bought 35g, about 1.2 oz, for 525 yen, around $5. In Japan, look for the word 抹茶, matcha, or ask someone for help.
Heat the milk in a saucepan over medium-low heat. Add the sugar and matcha and whisk until the powder is completely dissolved. Continue to whisk until the milk steams. Don’t let it boil!
When the milk is hot, pour into a cup and enjoy!
Note: the matcha powder will start to separate and go to the bottom of the cup after a little while, so I recommend stirring or swirling your cup occasionally!