Matcha powder is green tea in a powdered form and is potent in the fight against cancer. This is due to an antioxidant called EGCg which is proven to be one of the most powerful antioxidants (this is also found in carob). In fact, using the ORAC testing method (a clinical trial carried out to investigate the antioxidant properties of food and drink), Matcha was found to have 20 times more antioxidant than the often lauded (and rightly so) blueberry! Matcha is also a natural detoxifier which we all need from time to time and boosts metabolism to burn calories.
Trendy cafes around the world are now selling Matcha Lattes but we’d suggest making your own. I’m not sure of the ‘proper’ way to make these, if indeed there is a right way, but this is how I make mine.
Pour some milk (I prefer Almond, Coconut or Oat milk) in to your cup of choice so it is just less than ¾ full, then transfer it in to a sauce pan and begin heating on a low setting. Boil up some water and pour a little bit in to your chosen cup so it is ¼ full. Add ½ teaspoon of Matcha powder to the water and stir it in, making a right mess in the process (that last bit is optional but I did say this is how I do it). Once this is mixed in to the water, pour it in to the saucepan that has the milk in it and heat on a low-medium heat until you have the desired temperature, then pour it in to your cup. Now, before the final bit, get your ass over to the sink, wash the saucepan and clean up any other mess before continuing. Ok, good, so now the saucepan is washed, you can now sit down and enjoy your own Matcha latte. If you want to sweeten it up a bit, my favourite things to go for are honey, or, if I’m in a particularly extravagant mood, vanilla extract.
I have seen people use a little fancy brush to make these so if you have one of them, feel free to use it.