I love everything with matcha or green tea taste. I used to think that taking the green tea option was a healthier choice over chocolate flavors. Which in the end is not quite true as both has sugars, when store-bought, in cookies or lattes.
But when making it yourself it changes everything. You can control the (natural!) sugar amount, make it dairy or dairy-free, the amount of green tea powder or matcha. In this recipe use soy milk as my creamer of choice, especially since I’m a proud owner of the Hurom slow juicer, I love to juice beans and all sorts of nuts like almond and cashews. So it was a no brainer to make this healthy comforting Matcha Soy Latte using my own soy milk. Feel free to use any milk of choice.
Matcha Soy Latte
Serves 1 Liter when making your own matcha latte.
- 2 cups dry organic soybeans
- 4-6 cups of filtered water
- 1 tablespoon green tea powder
- 2 sachets of stevia or any kind of natural sugars (palm, coconut, maple, agave.)
- Soak 2 cups of soybeans overnight.
- Drain and rinse soybeans and cook the beans until it’s cooked and soften a little bit.
- Transfer the cooked soybeans in the Hurom slow juicer together with 4 cups or more of filtered water.
- The result is a nice homemade fresh soybean milk. Depending on how much water you add during the process, the milk is either thick or more watery.
- Skip this step when using store-bought milk.
- Mix matcha powder with 1/2 cup of hot water (not boiling) and whisk until it’s free of lumps and the texture is smooth and creamy.
- If using store-bought milk for a single-serve use 1/2 tsp matcha powder and continue with the following steps.
- Add matcha mixture with soymilk and sweetener of choice.
- Enjoy your matcha cold or hot and feel refreshed and nourished.