Matcha · Drinks

Caramel Matcha Latte

Caramel and matcha is one of those combinations that sounds simple but tastes like something from a really good cafe. The sweetness of the caramel rounds out the natural bitterness of the matcha, creating a drink that is smooth and balanced and deeply satisfying. It works beautifully iced in summer or warm on a cold afternoon. Using a good quality ceremonial matcha here really does make a difference to the final colour and flavour. This is the latte I come back to when I just want something that feels like a treat.

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

1. 1Sift 3g of matcha powder into a small bowl to avoid clumps.
2. 2Add 30g of warm water and whisk until smooth and frothy.
3. 3Drizzle 1 to 2 tsp of caramel sauce into your cup, swirling to coat the sides.
4. 4Warm 80g of milk until steaming but not boiling.
5. 5Pour the matcha mixture into the cup with caramel.
6. 6Gently pour the warm milk in, stirring to combine.
7. 7Add a pinch of sea salt and top with vanilla maple cream.
8. 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.