Salted Maple Matcha

I started drinking matcha because I had to find an alternative caffeine to drink instead of coffee. My body couldn’t handle the inflammation, jitters, fast heart rate, and anxiety that came from my cold brew addiction. Unlike coffee, I found that coffee gave me long lasting energy and focus while still being calming to my nervous system. Check out my other blog post to learn more about effects from coffee vs matcha.

After much trial and error, this is the current matcha recipe that I am in love with! Whether you’re new to matcha or already obsessed like me, this is a great matcha recipe that’s quick, delicious, and totally customizable depending on sweeteners or milk choice. As I trying new matcha and recipes, I’ll share my findings with you too!

Don’t Have a Matcha Bowl Set?

If you don’t have a chawan and bamboo whisk, I recommend using a cup and a milk frother. Andddd if you don’t have a frother either, I would heavily shake the matcha powder in a jar (it may still come out clumpy this way however). 

Why Does Water Temperature Matter?

Matcha is a delicate powder, and water that’s too hot (above 175°F / 80°C) can make it taste bitter or burnt. Think of it like burning food or over roasting coffee beans—it matters. So never use boiling water.  Instead, use warm water (about 160–175°F / 70–80°C). You can also just bring water to a boil, let it cool slightly and then use it. 

What Milk to Use?

Personally I drink dairy milk, but any kind other milk alternative works great—almond, oat, macadamia, coconut, etc. There are dairy-free heavy cream alternatives as well!

Salted Maple Matcha

This matcha has the perfect blend of creamy matcha, rich maple syrup, and a hint of sea salt to enhance the flavors. My everyday go-to matcha for an afternoon pick me up.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 1 drink

Course: Drinks

Ingredients Method Notes

Ingredients

  

• 1-2 teaspoons  ceremonial grade matcha
• 1/4 cup hot water, about 175°F / 80°C — NOT boiling
• 1 tablespoon  maple syrup
• pinch of sea salt
• 1 teaspoon vanilla bean paste or vanilla extract, optional
• 1/2 cup milk, of your choice
• ice, to serve

Method

 

1. Sift matcha powder into the matcha bowl. Add in 2 tablespoons of the hot water and use a matcha whisk to whisk from side to side (like a W shape). The matcha should combine with the water and form a thick, smooth paste.
2. Add in the remaining water and whisk until foamy. Add in the sea salt (so the hot water melts it).
3. Pour milk, maple syrup, and ice into a glass. Pour the prepared matcha on top of the milk layer (be sure to get ALL the matcha from the bowl, don't let any go to waste !!)
4. Mix the matcha and milk layers together. Serve and drink immediately.

Notes

1. Special Tools (affiliate links): full matcha bowl set | milk frother | ceremonial matcha powder (there are better ones than this, this is just a cheaper and available staple I use)
2. Milk: I prefer to drink whole milk because I think the creaminess compliments the rich maple flavor. Pistachio milk or coconut milk are also great, but it adds it’s own flavor profile the drink. Nut or oat milks are good options as well. 
3. Sweetness: Feel free to add more or less sweetener, all to your preference. Alternatives to maple syrup could be honey, agave, date syrup, coconut sugar, or a vanilla simple syrup.