Fun fact: I gave up coffee almost 6 months ago, but still need a morning pick me up, cue matcha. If you haven’t tried this delightful little green powder, it’s a must. Occasionally I throw it in some ice water and mix it up, or I drink it with boiling water and a dash of local honey and maybe a slice of lemon. For those of you unfamiliar, matcha is ground up green tea leaves – yes, that’s it.
Since giving up coffee, I’ve become a little bit too obsessed with Starbucks green tea lattes. For their new lineup of drinks, they introduced the Starbucks Citrus Green Tea Latte. If you haven’t tried it, I recommend it. If you have tried it and now you’re hooked but like myself CANNOT justify almost $6 for a fancy blend more than once a week … I have you covered. While this version may not be as sinfully delicious as the Starbucks variety, it brings it’s own with a light citrus and mint flavor, it is my new good morning fix!
1 cup granulated sugar
1 cup water
1/2 lemon thick sliced
1/2 cup fresh mint
- In a small saucepan, dissolve your sugar into the water and bring the mixture to a boil. Remove from heat.
- Once removed from heat, place your lemon slices and fresh mint into your sugar water and cover for 20-30 minutes. This allows the mixture to infuse.
- After 20-30 minutes, strain your mixture into your container of choice, although I do recommend glass. I used a mason jar for easy pouring throughout the week.
- Allow the mixture to cool to room temperature and then place in the refrigerator. It stays good for approximately 10-12 days.
Tip: If you’re legal to drink, this simple syrup tastes amazing with vodka and soda water, garnish with a sprig of mint and a lemon slice. Or use as an unusual twist to your traditional glass of whiskey or bourbon.
You can also use the simple syrup directions but infuse it with a variety of other herbs and fruits to add some flair to both alcoholic and non-alcoholic drinks as the spring and summer approaches.
Citrus Green Tea Latte
1/2 cup boiling water
3/4 cup heated milk of your choice, because of a tree nut allergy in our home, soy is our milk of choice. However, almond, coconut or dairy milk would all suffice.
*If you’d like this to be creamier, omit the 1/2 cup boiling water and use 1 1/4 cup milk
1 teaspoon Matcha green tea powder, I purchase this at our local health food store, it’s pricey but lasts a long time, even when
Lemon and Mint Simple syrup to taste, I use 1-2 tablespoons
- In a large mug, place heated milk, matcha, simple syrup.
- Pour in boiling water while whisking vigorously.