Jasmine Matcha Latte
A fragrant, tea-forward matcha latte with butterfly pea tea for the blue hue.
Servings: 1
Ingredients
Ingredients
- 1 tsp loose-leaf jasmine tea
- 80 ml water
Jasmine Tea Syrup
- 1/2 cup sugar
- 1/2 cup water
- 1 tbsp loose-leaf jasmine tea
- 1/4 tsp butterfly pea flower tea
Matcha Latte
- 1 1/2 tsp matcha powder
- 1/2 cup milk of choice
Instructions
Jasmine Tea Syrup
- Bring the sugar, water, and tea leaves to a simmer. Once it starts simmering, turn off the heat and let it sit for around 10 minutes. Mix in the butterfly pea flower tea powder. Don't let it boil, or the syrup will end up tasting more bitter than fragrant.
Jasmine Tea
- Brew the loose-leaf jasmine tea in ~175 F degree water for 3 minutes, then strain the tea leaves.
Matcha Latte
- Sift 1 1/2 tsp matcha powder. Add the brewed jasmine tea and whisk in a W motion until there's a layer of microfoam on top.
- To a glass, add ice and jasmine tea syrup (I used ~10g, but adjust to your preference). Add milk and top with matcha.