Korean Malcha Duyu Latte (Matcha Soy Latte)
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
The matcha is whisked to a froth in water around 80°C before it meets the warm soy milk, and acacia honey sweetens it.
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Roasted soybean powder sifted over each cup brings the bean flavor of the soy milk back once more.
Ingredients
Instructions
- 1
Place 8g matcha powder in a small bowl and add 40ml water around 80C in two additions.
Whisk with a bamboo whisk or frother until no dry lumps remain and a fine foam covers the surface.
- 2
Pour 500ml unsweetened soy milk into a saucepan and set it over low heat.
Stir for about 3 minutes, and when tiny bubbles and steam appear at the edges, lower the heat before it reaches a boil.
- 3
Add 24g acacia honey, 1g salt, and 2ml vanilla extract to the warmed soy milk.
Stir over low heat for 30 seconds, making sure the honey dissolves fully and nothing settles on the bottom.
- 4
Slowly pour the matcha mixture down the side of the saucepan while stirring constantly.
When the dark green streaks disappear and the latte turns evenly pale green, warm it for only 1 more minute.
- 5
If large bubbles rise on the surface, turn off the heat and stir gently for 10 seconds to smooth the texture.
Check the bottom of the pan so no matcha paste has settled there.
- 6
Divide the latte into warm cups and sift 8g roasted soybean powder over the tops.
Serve immediately while hot, before the aroma fades and before the powder absorbs too much moisture.
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