FOOD NEWS
What Type Of Milk Makes For The Absolute Best Matcha Latte?
By Grace Allison
While you can use a variety of dairy or non-dairy milk in a matcha latte, it's important to consider the temperature of your drink before choosing the best milk for your latte.
Iced matcha lattes embody a more refreshing, umami flavor than hot ones, which tend to have a sweeter, nuttier aroma. Both offer a creamy and smooth experience.
Hot lattes should include milk that doesn't overpower the matcha and can be heated and foamed without curdling. Iced lattes don't need foam, so you have more options available.
Whole milk's fresh, sweet taste and fat content create a nice foam, but its richness can overpower the matcha. Fat-free milk is too thin for a hot latte but works well cold.
In the middle of the spectrum is 2% or reduced-fat milk. It's good for a hot matcha latte since it retains a foamy, creamy texture without whole milk's heavy, rich flavor.
Coconut milk has a wonderful, creamy taste, but it curdles and doesn't foam up well. It's better in an iced matcha latte, as its prominent flavor and aroma don't overpower the tea.
Oat milk is exceptionally creamy, deliciously oaty, and naturally sweet. It foams wonderfully and adds delectable richness without clouding the flavor of matcha beyond recognition.
Almond milk has a similar texture profile as oats, and its nutty disposition brings a warmth that beautifully complements the matcha's earth tones.