Matcha lattes are becoming incredibly popular, and a common question we encounter is which type of milk best complements the flavor of matcha tea. To answer this, we experimented with three different types of milk to determine the best option for creating the perfect matcha latte.
The Milk Test: Oat, Cashew, and Soy
For our test, we selected oat milk, cashew milk, and soy milk, as these are among the most popular choices for matcha lattes. Using Asamiya matcha, we pre-sifted one teaspoon of matcha powder into separate glasses to expedite the process and focus on the milk’s impact.
Initial Preparation
The preparation started by mixing a small amount of water with the matcha to form a paste, which helps eliminate clumps. This technique ensures that the matcha integrates smoothly with the milk, creating a consistent latte.
Adding the Milk
Each glass received an equal amount of milk, poured carefully to maintain consistency across the samples. This step was crucial in observing how each milk type interacts with the matcha, both in terms of texture and integration.
Tasting and Comparing the Lattes
After preparing each latte, we conducted a taste test to evaluate how well the milks blended with the matcha, paying attention to flavor compatibility, texture, and overall enjoyment.
Oat Milk Latte
The oat milk latte had a crisp finish, attributed to a hint of sea salt in the milk. It paired well with the matcha, offering a balanced flavor without added sweetness, making it a strong contender for those who prefer less sugary options.
Cashew Milk Latte
The cashew milk latte presented a distinctive aftertaste that didn’t quite harmonize with the matcha. The initial sweetness of the cashew was followed by a heavy finish, which some might find too overpowering for a delicate matcha flavor.
Soy Milk Latte
The soy milk latte was a pleasant surprise, with a light vanilla aftertaste that complemented the matcha beautifully. Despite initial reservations about its sweetness, the soy milk’s subtle sugar level made it a perfect match for the matcha, enhancing the latte without overshadowing the tea’s natural flavors.
We used Alpro soy milk for the experiment.
Conclusion: The Best Milk for Matcha Lattes
After a thorough comparison, the soy milk stood out as the best option for those seeking a classic matcha latte experience, thanks to its mild sweetness and complementary vanilla notes.
However, oat milk also proved to be a favorite in past tests, particularly for those looking for a no-sugar-added option.
Recommendations for Matcha Latte Lovers
For those interested in making matcha lattes at home, we recommend experimenting with both soy and oat milk to find your personal preference. If avoiding sugar is a priority, seek out no-sugar-added versions of these milks for a purer matcha taste.
Lastly, for the best flavor that can stand up to the milk, opt for latte-grade matcha, which is smooth, flavorful, and more affordable for daily use.
Thank you for reading! If you found this information helpful and are interested in exploring further, consider trying our latte-grade matcha available on our website. Your support helps us bring more content like this to you in the future.
