Matcha · Drinks
Caramel Matcha Latte
Caramel and matcha is one of those combinations that shows up everywhere and for good reason. The slight bitterness of a good matcha against a properly made caramel is one of the more satisfying flavour pairings in drinks. I make my own caramel sauce for this one which takes ten minutes and keeps in the fridge all week. The homemade version makes a real difference to the final drink.
Ingredients
- 3g matcha powder
- 30g warm water (175°F)
- 80g milk of your choice
- 1 to 2 tsp caramel sauce, plus extra for lining the cup
- Pinch of sea salt
- Vanilla maple cream (whipped cream mixed with vanilla bean and maple syrup)
Method
- 1Sift 3g of matcha powder into a small bowl to avoid clumps.
- 2Add 30g of warm water and whisk until smooth and frothy.
- 3Drizzle 1 to 2 tsp of caramel sauce into your cup, swirling to coat the sides.
- 4Warm 80g of milk until steaming but not boiling.
- 5Pour the matcha mixture into the cup with caramel.
- 6Gently pour the warm milk in, stirring to combine.
- 7Add a pinch of sea salt and top with vanilla maple cream.
- 8Drizzle extra caramel sauce on top.
Tips & Notes
Use a good ceremonial grade matcha for the best colour and flavour. The caramel sauce can be made ahead and stored in the fridge for up to 2 weeks. For an extra indulgent version, use oat milk for a naturally sweet, creamy base.