Before discussing matcha latte, let's introduce matcha! In fact, matcha was brought to Japan from China and developed into a unique tea ceremony culture in Japan. The raw material of matcha is green tea, which is ground from whole tea and retains complete nutrients. It is a healthy tea without any seasoning.
Nutritionist Huang Xiaotong pointed out that matcha is rich in catechins, amino acids, caffeine, vitamin C, vitamin A, vitamin E, vitamin K, flavonoids, polyphenols, minerals (potassium, calcium, iron, selenium and zinc) and dietary fiber. Among them, catechin has a particularly strong antioxidant capacity, which can eliminate harmful free radicals in the body and prevent lipid peroxidation, thus protecting and repairing tissues and cells, and has a significant effect on enhancing immunity, preventing cancer and resisting aging. In addition, matcha helps to maintain blood sugar, lower cholesterol and prevent cardiovascular diseases.
However, for example, in a shake-cup drink shop or coffee shop, in order to cover up the bitterness of matcha itself, fructose or sugar will be added to enhance the taste. If you are not careful, the heat will explode several times! For the sake of health, it is not difficult to do it at home, and you can control your own calories!
What's the secret of progressive drinks on the next page?
The key to gradual drinking is …
In fact, the key point is to master the "density" so that matcha and milk can have a layered feeling and will not blend together immediately. Gradually layered matcha latte with milk at the bottom and matcha at the top. In order to make them layered, fructose is first added to milk and mixed evenly to increase the density of milk. However, the nutritionist said that you can still make a layered latte without sugar, which will be explained below.
Homemade gradient iced matcha latte is generally made like this:
Brew the matcha powder with hot water and stir evenly (the proportion can be adjusted according to personal preference). After no caking, add ice cubes to accelerate cooling.
Fructose is added to fresh milk to increase its density. (Note)
First, pour the fresh milk prepared in the second step into the cup.
If you want to drink something cold, you can pour some ice cubes into the fresh milk.
Slowly pour the cooled matcha into the fresh milk.
Tip: Don't let matcha rush directly into fresh milk. You can pour it in a mixing spoon as a buffer, or you can pour matcha on the ice, which has a beautiful gradient layer!
Note: 1c.c fructose (high fructose corn syrup) has about 3 calories, which is similar to sucrose, but its sweetness is much higher. Therefore, fructose is mostly used in shops, but its metabolism is different from that of ordinary glucose. Once eaten, it is easy to form triglycerides and accumulate in the abdomen and liver, causing health problems such as fatty liver.
Therefore, nutritionists suggest that it is best not to add extra fructose, as long as the matcha is slowly poured in, it can still have a gradual effect. Moreover, after the milk itself is mixed with matcha, it will not be too bitter. If you really want to add sugar, you can add a little brown sugar when mixing and drinking, which will be healthier than fructose!
In addition, if you want to add pink balls to create a three-color vision and make the gradient drink more beautiful, remember that pink balls are also starch. Statistics show that the amount of pearls (pink balls) added to a cup of 700c.c hand-cranked beverage is equivalent to 1 and 1 bowl of white rice, for example! Remember to drink plenty of water, increase your activity after drinking, and don't let yourself drink more and more ~
Matcha latte is best not to add extra fructose, which will only increase calories and body burden.