DIY Green Tea Latte (or any other kind of tea for that matter!)

Check out that foam, folks.
Check out that foam, folks.

One of my favourite things to order at Starbucks is a green tea latte.

For those of you who don’t know what that is, they basically whisk together simple syrup, matcha powder, and foamed milk.

But I don’t like matcha (except in green tea ice cream) because I think it tastes thick (how can something taste thick? I don’t know but that’s how it tastes okay). I prefer it made with a China Tips Tazo tea bag, not a Zen tea bag. And I like nonfat milk. And I only like three pumps of syrup in my Grande rather than the standard four. And I like vanilla syrup instead of classic.

All this makes the barista pull out a cup and a Sharpie and the person behind me sigh with exasperation.

Even after going through all that, they usually don’t get it right.

My solution? Make it my *&%$#@! self. (At home. I don’t just furiously leap over the bar and start whipping stuff together, although come to think of it that’s a pretty decent idea…)

I fiddled around with varying degrees of success and have come up with a kickass green tea latte recipe. The best part is that you can switch the green tea out for any kind of tea you like – just keep in mind that herbals can be kinda weird with milk, and anything with hibiscus in it will actually curdle the milk. I’ve tried Santa’s Secret lattes with great success, and it’s festive as all get out. I’ve been drinking them nonstop lately!

Here’s what you need:

  • Two mugs, one of which must be microwavable (You can get the one I used here.)
  • A spoon
  • A milk foamer. You can get a cheapo but reliable one over here.
  • Your tea of choice – I’m using Sencha Ashikubo from David’s Tea.
  • You’ll also need brewing utensils for whatever tea you choose. Since mine is a loose-leaf tea, I’m using a measuring spoon and a fillable tea bag. If your tea is already bagged, no worries!
  • Some kinda milk – real specific eh? What I mean by this is you can use cow milk, human milk, coconut milk, almond milk, soy milk, lactose-free milk, whatever you prefer. I’m using half vanilla soy and half cow because I like the richness of cow milk but soy milk helps to stabilize the foam.
  • Sweetening agent of choice – sugar? Agave? Honey? Whatever, bro.
  • Vanilla extract – optional, but I like it.
  • Boiling water
  • And here’s what you need to do:

    1. Boil your water.
    2. Follow the steeping instructions for your tea, but only fill your cup about 2/3 of the way to leave space for foooooam (which is the best part).
    3. While your tea is steeping, pour about a quarter cup of milk into your microwavable cup and pop it in the microwave for 20 seconds or so.
    4. Pull it out and use your foaming wand to foam it! Once your foam reaches optimal height and foaminess, stick it back in the microwave for 10 seconds. This helps to stabilize it, keeping it from melting away when you pour it.
    5. Back in the tea cup, sweeten your tea to taste and add a drop of vanilla extract (a little goes a loooong way).
    6. Pour your foamy milk into the tea! You can either leave your teabag in like I do for a stronger-as-you-sip effect, or you can take it out. Up to you!

    And that’s it. If you try this recipe, let me know what tea you used and how it turned out!

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