You know how somehow you think you have a new idea, and wonder if you are the first to think about this, or if others also tried it before? Combining milk and coffee brings a softer, creamier and slightly sweeter flavor to otherwise black coffee. What if we could do the same creamy texture and a touch of sweetness to green tea? We’d create a vegan green tea latte.
I did the recipe first, then browsed the internet a bit, and of course there are several variations of this drink.
The particular Japanese tea I use for this recipe is based on sencha and includes a tiny amount of matcha powder in the bag. The green dots you see on the surface is the matcha.
You can use your plant-based milk alternative. Personally I like vanilla unsweetened almond milk at the moment:
- Even unsweetened, almond milk is quite drinkable, and even more so with the tiny amount of added vanilla flavor.
- Almond milk can be steamed and frothed, making it easier to create plant milk foam should you wish to. It does so better than rice, soy or coconut milk.
- It contains less saturated fat than coconut milk.
- Naturally, almond milk contains no animal dairy.
For this vegan green tea latte I did a ratio of one third hot water and two thirds milk for this drink, which I thought did not result in any significant dilution in taste. It reduced the caloric density a bit, and I think it worked. You can use 100% almond milk if you prefer.
Vegan green tea latte
- 4 oz unsweetened almond milk
- 2 oz water
- 1 green tea bag
- Combine almond milk with water in a cup.
- Microwave for 60 to 90 seconds until drink is hot but not burning or boiling.
- Add tea bag, let it steep for 3 to 5 minutes. Use a spoon to extract more flavor by pressing on the tea bag and gently stirring as needed.
- Enjoy warm immediately.