From the kitchen
Camel Milk Matcha Latte
A smooth matcha latte with properly whisked tea concentrate, gently warmed camel milk and honey, with no gritty clumps or boiled-milk flavor.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 1/2 tsp fresh matcha powder
- 2 tbsp water heated to about 175°F
- 1 cup camel milk
- 1 tbsp honey, or to taste
Method
- Sift matcha through a fine sieve into a wide bowl or large mug; do not skip this if the powder is clumpy.
- Add the 175°F water and whisk briskly in a W or zigzag motion until the matcha is smooth and a fine foam forms.
- Warm camel milk over medium-low heat until steaming but not boiling. Whisk in honey until dissolved.
- Froth the milk if desired, keeping the temperature gentle.
- Pour the warm milk into the matcha concentrate while stirring.
- Taste immediately; if the tea is too bitter, adjust with a small amount of honey rather than diluting away the matcha.
Cook with confidence
Before you start
Matcha Quality
Fresh matcha should smell green and vivid. Dull olive powder often tastes more bitter and stale.
Water Temperature
About 175°F extracts matcha without the harsher bitterness produced by boiling water.
Iced Version
Whisk and sweeten the matcha concentrate first, cool it, then pour over ice and cold camel milk.
Flavor Direction
Vanilla, lemon zest or a pinch of cardamom can soften bitterness without masking the tea.
Kitchen note
Sifting the matcha matters more with camel milk than with a fattier dairy milk, there's less fat here to help mask any undissolved clumps.
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