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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.
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Prep Time 10 minutes
Total Time 10 minutes
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.