Springtime Tea Recipe - Mint Matcha Latte

Celebrate the season with a drink that combines both spring tea and spring herbal goodness

The first breezes of spring bring thoughts of flowers to our mind, whether it's Easter or the Cherry Blossom Festival. And spring is also a harvest season for some of the finest teas. The young leaves of camillia sinensis just greeting the world in March, April, and May are not only sweet and tender, but usually also contain the most complex flavors of the year. The new growth in spring is called the first flush, often the most prized harvest of the year. Many types of green teas are processed from this first flush, including the finer matcha teas.

I have crafted a recipe that speaks spring like no other! Those who attended Hearthstone's Spring Tea Festival last year will recognize this iced latte...or lattea.

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Spring breezes bring the promise of new beginnings...and the first flush

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It's an easy-to-make recipe that, unlike most teas, can hang around in a pitcher in the fridge for a bit without losing any taste or gaining bitterness. Even if you aren't a fan of matcha or a fan of mint, I encourage you to try this one out. Both the cold brewing and the milk cuts the bitterness that often bothers people when first trying matcha.

While you can use the milk of your choice, I highly suggest oatmilk even if you don't normally drink it as the flavor adds another level to the drink. I use Califia extra creamy, unsweetened. If you are using already sweetened milk, I suggest omitting the extra agave syrup.

Meanwhile, local Alabama preserve crafter, Peculiar Preserves, really brings her A game when she makes this spearmint syrup. This is not a mouthwash flavor, but a lovely taste of spring. Not too strong, not too bitter, just the real taste of spearmint leaves. If you are a Huntsvillian, pop into Sparkle Studios at Lowe Mill and grab you a bottle. If you're not, she does ship her goodness so please send her a message and get yourself some for this recipe. Not all syrups are created equal.

So where's the recipe?

• 1 tsp matcha powder

• 1 tbl agave nectar (or plain syrup of choice)

• 4-5 tsp Peculiar Preserves Spearmint Syrup

• 1 cup oatmilk

Mix everything together in a blender until frothy. Pour over ice.

Be aware that matcha will settle out. If you are making the latte ahead of time, store in a tightly lidded pitcher in the fridge until ready. Then either reblend to bring back the froth or vigorously shake the pitcher to remix the matcha. Only add ice when you are ready to serve so that it doesn't become watery.