Soursop Matcha Green Tea Latte Recipe – Japanese-Inspired Latte with Healthy Soursop Green Tea and Dairy or Non-Dairy Milk.
Legend claims that Shennong, the ancient Chinese emperor and inventor of Chinese medicine, discovered the lovely flavor and medicinal powers of green tea when a few tea leaves blew into a kettle he was heating over a fire. Powdered tea, like matcha, first appeared during the Song Dynasty (960-1279), when fresh tea leaves were steamed and then dried, ground and packed into hard cakes for easy transport. Whenever anyone wanted a cup of tea, a piece of the cake was broken off and dissolved in water. This practice eventually died off, though a slightly similar preparation reappeared during the 8th century, when Japanese Zen monks began growing their own green tea leaves and preparing powdered tea, now known as matcha. The soursop takes this traditional medicine to the next level. This game changing blend is quickly catching on in the world of natural medicine.
Soursop Matcha Green Tea Latte
DescriptionJapanese-Inspired latte with a healthy green soursop matcha tea base, light sweetened with dairy or non-dairy milk.
You will also need: Large mug, small whisk, milk frother OR small saucepan, immersion blender (optional)
Pour the soursop matcha powder into a mug along with 1/4 cup of hot water. Let the tea "bloom" for 1-2 minutes, whisking rapidly to break up any small pieces. For this you can use a wooden matcha whisk or a small metal whisk
If you have an automatic milk frother, add the milk to the frother, heat and froth the milk, pour it into the bloomed soursop matcha and sweeten to taste.
If you do not have a frother, add bloomed soursop matcha to a small saucepan with the milk and sugar or sweetener. Heat until mixture bubbles around the edges, whisking constantly. If you prefer a frothy latte, use an immersion blender to carefully whip up some foam after it's done heating.
Pour into a large mug, serve and enjoy! Adjust the sweetener to taste. This type of latte tastes best lightly sweetened.