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A creamy green tea latte made with Korean powdered green tea is a cafe favorite in Korea. Earthy, gently sweet and bright green, it is perfect hot or iced. Almond milk and cream keep it rich and keto.
Per serving: 142 calories · 1.6 g net carbs · 3 g protein · 13 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 1 1/2 teaspoons green tea powder (matcha or Korean malcha)
- 2 tablespoons hot (not boiling) water
- 3/4 cup unsweetened almond milk
- 2 tablespoons heavy cream
- 2 teaspoons allulose
Instructions
- Sift the green tea powder into a mug. Add the hot water and whisk briskly in a zigzag motion until smooth and frothy.
- Heat the almond milk, cream and allulose in a small saucepan until steaming, or froth with a milk frother.
- Pour the hot milk into the tea and stir. For an iced latte, pour the tea over ice and top with cold almond milk and cream.
Notes
Nutrition
About This Dish
Korean powdered green tea is sometimes called malcha, the Korean word for matcha. Boseong and the island of Jeju are Korea’s two largest green tea regions, and Jeju is home to large tea fields run by a major Korean tea company. The first leaves of spring, picked in April, are the most prized and are called ujeon. In Korea, tea culture was revived in the late 20th century after declining for centuries. Green tea lattes and green tea desserts are now standard in Korean cafes.
This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 12: Beverages (Boseong Green Tea Fields). See all Korean recipes