Looking for a fall matcha recipe? This cold-whisked maple matcha latte is a must-have addition to your fall drinks roundup. Below, you’ll find the recipe and all things matcha!
Why is this the perfect fall matcha drink?
This maple matcha latte combines the best of both worlds — the energy boost that comes from matcha powder AND all things maple. While you may be used to pumpkin spice being the star of the show in most fall drinks, this one focuses on the better fall superstar. The maple with a touch of cinnamon makes for the most subtle & wonderful fall cup of energy without the jitters of morning coffee! The creamy texture from the cold-whisked technique used in this drink makes it extra delicious.
Getting Started on your Matcha Journey
All you really need is a good ceremonial grade matcha powder and a chasen. Below, I’ve put together some of my favorites if you’re not sure where to start.
Best Affordable Matcha Powders
High-quality matcha can be a bit expensive & if you’re newer to it, I totally understand not wanting to spend a bunch of money on it. I’ve done my fair share of trials with organic & regular matcha. These are my favorite, more affordable options:
- Chaism Ceremonial Grade ($16.00 per ounce)
- Naomi First Harvest ($10.22 per ounce)
- Ippodo Ikuyo Matcha ($16.92 per ounce)
What Matcha Whisk Should You Get?
The chasen you use really comes down to your matcha making technique, but once you start drinking it more I’d recommend having both of the first two on hand.
- Resin Whisk – so think may be a hot take, but I think a resin whisk is the place to start. It’s got less rules and maintenance so it can be a good way to get started and focus on your technique. Resin whisks also don’t go bad easily when exposed to honey or milk.
- Classic Bamboo Whisk – no matter where you start, all the matcha girlies must own a bamboo whisk. It’s a good practice to keep your bamboo clean, dry and soak before using.
- Electric Milk Frother – when I first started my matcha journey I used an electric frother. While it does the job, it won’t be as creamy and smooth as with a chasen whisk like the above two. If you absolutely must use an electric frother, make sure to always sift the matcha first.
How to Make the Maple Matcha Latte
Step One : Fill a cup with hot water or warm water. Place your whisk in it to soften up while you move onto step two.
Step Two : First, we started by sifting the matcha in a bowl. To do this, use grab a metal strainer and spoon your matcha in. Then move it around with a spoon to sift it through the strainer.
Step Three : Since this is a cold-whisked matcha, directly add in your milk to the bowl and whisk in a zig zag motion. Keep going until it’s foamy & and everything is dissolved.
Step Four : Then, add the vanilla extract, oat milk, a pinch of cinnamon, maple syrup and a tiny pinch of salt. Keep whisking to combine everything evenly. This matcha is subtly and naturally sweetened by the maple syrup.
Step Five : To a jar or cup, add your ice cubes, a splash of oat milk and a splash of water. Top with your creamy cold whisked matcha and it’s ready to drink!
FAQs About Matcha & Lattes
What does matcha taste like?
Matcha has this really unique earthy flavor that some people claim “tastes like grass”. Most of the time when someone says this it’s because they’re using a second harvest matcha powder or whisking it at the wrong temperature. In reality, a well made matcha latte is subtly sweet and pleasant to drink.
What’s the difference between first harvest matcha and second harvest matcha?
The difference between first-harvest and second-harvest matcha comes down to the flavor and quality.
First-harvest matcha, which is ceremonial-grade, is picked in early spring and results in a smooth, naturally sweeter flavor. It’s got a very vibrant green color & not as earthy, making it ideal for traditional tea ceremonies and matcha lattes.
In contrast, second-harvest matcha, which is the culinary-grade kind, is harvested in the summer and has a more robust, bitter taste. That’s better for baking and recipes. Some people use it for lattes but I personally prefer a ceremonial grade matcha for my drinks because it’s much smoother.
What kind of matcha does Starbucks use?
If you’ve tried the Starbucks matcha latte, you’ve probably found that their version is EXTREMELY sweet and tastes nothing like a real matcha latte. With this homemade fall maple matcha latte, you get a more subtle sweetness from maple syrup without overpowering the matcha.
Starbucks uses a sweetened matcha blend, which tastes very different from the unsweetened ceremonial matcha powder used in authentic matcha lattes. Anytime you’re ordering matcha at a cafe, make sure to ask if it’s the pre-sweetened stuff first.
How much matcha powder for a latte?
The typical amount is 1 teaspoon of matcha green tea powder for an 8 oz latte. However, I do between 1-2 tsp when I make my latte at home. It’s the perfect amount of caffeine for me. If you are still learning to love matcha or a beginner, start with one teaspoon and adjust based o your preference.
How much maple syrup to sweeten it?
I’d start with 1 tbsp of maple syrup and your choice of milk when cold whisking the matcha. One you pour it into the final drink, taste and adjust. You should be getting a hint of maple in your drink & it should be subtly sweet.
How to store matcha?
It’s not that hard to care for your matcha. Just keep it in an airtight container & in a cupboard away from sunlight. You can even store it in the fridge for maximum freshness.
Why is matcha so expensive?
The cermonial kind is made from the youngest leaves of the tea plant, and the most labor-intensive ones. There’s also a trickier process to making its final powder & has to be grown in a very specific way. All this ends up making it more expensive than culinary matcha. But, I’ve done my research and these are my favorite ceremonial ones on the cheaper end of things (listed above)
Other Fall Drinks without Coffee
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Fall Maple Matcha Latte
Description
Looking for a fall matcha recipe? This cold-whisked maple matcha latte is a must-have addition to your fall drinks roundup. Scroll up to find answers to all things matcha.
Ingredients
- 1–2 tsp ceremonial grade matcha
- 1/4 cup Trader Joes Maple Oat Milk (or choice of milk)
- 1 tbsp maple syrup
- Few drops vanilla extract
- Pinch of cinnamon
- Pinch of Salt
Equipment
- 1 strainer to sift
- 1 bowl
- Cup of hot water
- 1 whisk
Instructions
- Soak your whisk : Fill a cup with hot water or warm water. Place your whisk in it to soften up while you move onto step two.
- Sift the Matcha : First, we started by sifting the matcha in a bowl. To do this, use grab a metal strainer and spoon your matcha in. Then move it around with a spoon to sift it through the strainer.
- Cold-Whisk the Matcha : Since this is a cold-whisked matcha, directly add in 1/4 cup milk to the bowl and whisk in a zig zag motion. Keep going until it’s foamy and everything is dissolved.
- Add flavors : Then, add the vanilla extract, oat milk, a pinch of cinnamon, maple syrup and a tiny pinch of salt. Keep whisking to combine everything evenly. This matcha is subtly and naturally sweetened by the maple syrup.
- To a jar or cup, add your ice cubes, a splash of more oat milk and a splash of water. Top with your creamy cold whisked matcha and it’s ready to drink!
Notes
scroll up for affordable matcha powders, what chasen whisk to get and tips get your matcha just right if you’re a beginner