April 4, 2020

Oat Milk Classic Matcha Latte

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Servings

1 latte

Sometimes you just need something simple done right. One of the most comforting ways to enjoy oat milk is with matcha, a traditional stone-ground Japanese green tea, which also happens to be an anti-cancer (!!!). The natural sweetness of the oats beautifully complements matcha’s earthy, grassy notes. Willa’s uses the entire oat making for a richer, more satisfying oat flavor, and lending the drink a depth of flavor that other oat milks lack. Matcha is also more of a slow burn pick me up whereas coffee can feel more like a caffein shot in the arm. That said, don't underestimate the caffein in matcha. It's much stronger than your average tea!

You don’t need to use a high, ceremonial grade matcha for your matcha latte, but avoid using low-quality “ingredient” grade matchas, which are intended for more culinary purposes like baking. Look for matcha that is vibrant green, has a slightly sweet smell and taste (should not be bitter). It should be ground to a fine, silky consistency without any rough, clumpy particles. We love Tenzo Organic Matcha. Rishi’s Teahouse Matcha is also a great everyday matcha and our matcha of choice for lattes.

Like oat milk, matcha has a subtle profile, making it a flexible ingredient that pairs well with a wide spectrum of other flavors. This recipe is delicious on its own, but makes an excellent base to experiment with other flavor pairings. Try it sweetened with a store-bought or homemade lavender, bergamot, or vanilla infused simple syrup, and then garnish with an expressed peel of bergamot, and you have a “Kyoto Morning,” Mary’s take on a London Fog.

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