Okay, so I’ve been really into matcha lately. Not just drinking it, but like, putting it in everything. I mean, it’s got that earthy, slightly bitter taste that’s just so unique, you know? So, I started wondering, what actually goes well with matcha? I decided to dive in and experiment a bit, and let me tell you, it’s been a wild ride.
My Matcha Adventure Begins
First off, I had to get some decent matcha. I tried a few different kinds, some were super expensive, some were dirt cheap. Finally, I found one that was, like, the Goldilocks of matcha – just right. Not too bitter, not too sweet, and didn’t cost me an arm and a leg.
Then came the fun part – throwing it in with all sorts of other things. I figured, why not start with the basics? I tried it with milk. Regular cow’s milk, almond milk, soy milk, even oat milk. Honestly, they all worked pretty well. The creaminess of the milk really mellowed out the matcha’s bitterness. Oat milk was my favorite, it added a nice, subtle sweetness.
Sweet Surrender
Next, I moved onto sweeteners. I’ve tested the matcha with honey, which was great, it really brought out the grassy notes of the matcha. Maple syrup was another winner, it gave it this warm, almost caramel-like flavor. I even tried agave nectar, which was okay, but a little too neutral for my taste.
- Honey – brought out the grassy notes
- Maple syrup – warm, caramel-like flavor
- Agave nectar – too neutral
Fruity Fun
I also tried to mix the matcha with fruits, because, why not? Strawberries and matcha are a match made in heaven. Seriously, try it. The sweetness of the strawberries balances the matcha so well. Raspberries were good too, a little more tart, which was interesting. I even tried banana, and it worked surprisingly well. The creaminess of the banana blended nicely with the matcha.
- Strawberries – perfect match
- Raspberries – good, a bit tart
- Banana – surprisingly good, creamy
The Unexpected
I even got a little crazy and tried some less obvious pairings. White chocolate and matcha? Amazing. The sweetness of the white chocolate cuts through the matcha’s bitterness like a dream. I also experimented with ginger, which added a nice spicy kick. And then, get this, I tried it with black sesame. It was a bit of an acquired taste, but the nutty, savory flavor of the black sesame actually complemented the matcha really well.
- White chocolate – amazing, sweet and balanced
- Ginger – spicy kick
- Black sesame – acquired taste, nutty and savory
So, yeah, that’s been my matcha journey so far. I’ve learned that matcha is way more versatile than I thought. It can be sweet, it can be savory, it can be whatever you want it to be. Just gotta be willing to experiment and maybe make a few weird-tasting things along the way, but that’s all part of the fun, right? I’m still experimenting, I just tried a lemon matcha drink, but the sourness was a bit too much. I’ll keep you guys posted on what other crazy matcha concoctions I come up with!
