We put celebrities'' favorite goods, recipes, and routines to the test in Elite Daily''s I Tried series to demonstrate what living like your favorite star is. In this piece, we try to make a matcha latte recipe.
Ive lost my sleep lately, following the arrival of another mug of meh from my Keurig. So, I have started to explore different methods to liven up my days. Don''t you get me wrong, I''ve been trying to make money on difficult weekends. At times like these, one must look to Kourtney Kardashian, who has mastered a range of different techniques.
I knew that the matcha latte recipe she discovered on her lifestyle website was not perfect for me. I mean, since the smell of green dust didn''t seem to appetize anyone, who thinks, yum? I couldn''t wrap my head around it until I learned one key thing: Matcha actually has three ingredients and can be made in just five minutes.
With all of this in mind, I was ready to give matcha a shot. Poosh me up, baby!
My morning was savorable. Here''s what I received: a quick trip to Whole Foods.
First, I dumped the matcha into the two cups I''d be drinking out of. (I decided to double up on the recipe to make two cups of the latte, for reasons I''ll get to later on.) After that, I poured about a teaspoon of boiling water into each cup to melt the matcha. (I didn''t know matcha melts, but that''s the word Pooshs recipe, so I guess it works?)
Then I added maple syrup to the cups, resulting in a kind of green puddle. Luckily, it got much prettier shortly afterwards.
The only mildly time-consuming step was to bring the almond milk to a boil, which only took about five minutes. I poured the hot milk over my matcha mixture. After a quick stir, the lattes came together and were a much better color.
The Taste Test
The first thought that came to mind when I tasted the latte was green. I know, green isn''t a taste, but havent you had an experience when you squeeze a squeeze juice and it tastes... green?
Despite only half a teaspoon having me drinking colors, I think I''d have gotten more matcha since all the almond milk was absorbed a bit too much for my liking. Depending on how I make this again, I think I''ll include a whole teaspoon of matcha rather than a half, and perhaps I''ll reduce the almond milk by about a quarter cup. Overall, it was surprisingly mild and profound, which I was hoping for in the beginning.
An Icy Twist
Remember how I said I had a reason for making two lattes? There was one extra, non-Pooshy step I knew from the start that I just had to try. For my second latte, I followed a super-quick technique to transform hot lattes into iced lattes. Just pour the drink over a cup filled with ice, then transfer it to a new ice-filled cup after a few minutes. And voila! I had my chilly new version of K
While I was really into the hot version of the latte, I liked the iced version even more. All the almond milk in the drink really lends itself to a cold beverage, IMO, and the matcha also seemed to pop more. Is the ice just bringing out the punchy, bitter kick in the matcha? IDK, Im no expert ask Kourt!
This recipe, iced or not, has brought me to matcha''s world, and although I was reluctant at the start, im no longer crazy about it.
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