I am almost out of this :(. I think I only have one more serving left after this cup but I must say I am throughly enjoying my cup – I think this is my best milk to water ratio yet.
“I am almost out of this :(. I think I only have one more serving left after this cup but I must say I am throughly enjoying my cup – I think this is my best milk to water ratio yet.” Read full tasting note
“I loved this. Tasty, creamy, slightly sweet, great balance with the matcha. I can see this one turning into a guilty pleasure. Delicious!” Read full tasting note
“Today I made Lupicia’s Caramael Matcha au Lait mix like this: 1. Two teaspoons of matcha powder in the cup 2. Cup half-filled with hot water 3. Whisk stir whisk stir. 4. Fill the rest of the cup...” Read full tasting note
“I totally should have sifted this because it took forever stirring and trying to smash up matcha clumps but the good thing is that it took so long that the hot milk cooled to easy driving...” Read full tasting note
An exquisite caramel-flavored matcha drink made with an elegant, highly aromatic matcha from Uji, Kyoto.Just add milk to this matcha au lait mixture. A rich milky taste with a light astringency and a sweet aftertaste. You may use hot water in place of milk to enjoy a quick aromatic matcha drink. Can be easily prepared using a heat-resistant mug in a microwave.
Ingredients: Sugar, concentrated milk, powdered green tea, non-fat condensed milk [WARNING: CONTAINS MILK]
Instructions: 1) In a microwave safe mug, add 8 fl oz of milk and 2 heaping teaspoons of matcha au lait. 2) Stir well. 3) Microwave on high for 1 minute or until hot. Be careful not to overheat. 4) Stir again before drinking.
Company description not available.
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Today I made Lupicia’s Caramael Matcha au Lait mix like this:
1. Two teaspoons of matcha powder in the cup
2. Cup half-filled with hot water
3. Whisk stir whisk stir.
4. Fill the rest of the cup with 2% milk (because i don’t like drinking hot hot tea, the cold milk cooled the drink to the perfect temperature)
5. Whisk stir whisk stir.
6. GULP GULP YUM YUM.
It was pretty good. Kinda creamy. I can’t say that I get a strong sense of ‘caramel’ from the drink. Just green tea, with perhaps a hint of burnt sugar. Maybe I put too much milk in, and it was drowned out? But that doesn’t seem right, since the tea was pretty thick. shrug
I totally should have sifted this because it took forever stirring and trying to smash up matcha clumps but the good thing is that it took so long that the hot milk cooled to easy driving temperature by the time I was done. I used soy milk and it was soooooo good but maybe too thick so maybe I should water it down with a bit of water next time. It was a little clumpy at the end since the matcha settled so the matcha taste was really strong at the end. So I need to mix well next time… Or I could’ve added some hot water to draw it out.
I’ve been continuing my matcha smoothies for breakfast… I used to not be a “breakfast person” but I kinda like that I’m getting my “tea and breakfast” in one this way, and I’m really liking how I feel with the sort of “mellow yet strong” caffeine hit I’m getting from the matcha compared to just making a warm cuppa (not that I don’t still love a warm cuppa).
I was getting tired of my “Lime in the Coconut” smoothies I’ve had for a few days in a row now trying to sip down my Coconut Matcha and just wanted to change it up this morning, and for whatever reason, was craving caramel apple as a flavor profile. I had this matcha, and it’s really old, past the best buy date, and in a package I hadn’t even cut open yet. SIGH. And this is my eternal problem…
Normally I just dump the powder into the blender but I whisked it up with the vanilla oat milk into a latte first this morning to sample separate from the smoothie, since I had never tried it before. (It meant more dishes to be cleaned, but MATCHA SCIENCE!) I normally prepare my matcha as lattes (as I find it too bitter for me typically in just water) but these “matcha au lait” mixes that Lupicia used to make are made to be latte mixes (at least from the instructions). There was definitely a sweet grassy matcha flavor present, but also a very sweet candy-esque note… caramel, though? I’m not entirely sure I got an overwhelming impression of caramel, though I could see what they were going for… maybe a subtle hint of a caramel flavor? Definitely something sweet and creamy, and there is quite a bit of sugar/milk in the mix for this one. I definitely would not drink this not prepared as a latte (as the mix suggests), but think it is fine. It is sweet so I don’t have problems with “matcha bitterness,” but at the same time, doesn’t have a flavor that overwhelms that “grassy matcha taste” either. On the other hand, it isn’t my favorite flavored matcha I’ve tried by a longshot, either. I guess it just feels a little lackluster?
The smoothie was good though! It consisted of the matcha latte (minus the few sips I took for MATCHA SCIENCE!), a green apple, half a cup of dates, some ice, and a big glob of caramel sauce (because health conscious I am not). It hit the “sweet/tart green caramel apple” I was wanting quite well!
Flavors: Candy, Creamy, Sweet, Sweet, Warm Grass
Home – 10:00 AM
This is from the autumn Matcha au Lait sampler – which came with plain, caramel, soybean powder, and chestnut mixes.
A couple of lessons learned:
1. The milk frother that I bought works way too well for this application. I ended up with about 300ml of creamy foam (and 0ml of liquid) from my original 150ml of soy milk! XD So props to the manufacturer, and next time I’ll have to stir it by hand and then froth a bit at the end to whisk the lumps…
2. The instructions on my packet are entirely in Japanese, except for the “150ml milk” and a number “1” with a kanji next to a picture of the packet. I, of course, I assumed this meant 150ml for the entire packet. It certainly does not. I think perhaps they meant 1 teaspoon of powder for 150ml of milk, because on their website it recommends 2 heaping teaspoons for 8 ounces of milk…
Anyway! After my epic adventure of making this beverage, I ended up with about 10 ounces of soy milk for the packet of about 1 tablespoon (11g) of mix. And the finished volume is huge, because it’s still half foam. At least it’s well-mixed! XD
It’s tasty, if I do say so myself. And it definitely doesn’t as much sugar as the David’s Tea matchas. Even with my sweetened soy milk, it’s not too sweet. The matcha is smooth with grassy and vegetal notes, and no bitterness. I’m not sure how much I can taste caramel, maybe a little bit, but it’s certainly not strong.
And don’t forget to join us next time on “Misadventures in Matcha” with your host, Cameron B.!
Flavors: Caramel, Cream, Grass, Sweet, Vegetal
It’s starting to get warm out, and I just couldn’t face a steamy hot beverage this morning, so a nice cold glass of iced matcha latte sounded like a good plan. Super easy to make, and the tiny clumps of powder ended up dissolving into the milk with no problem. Lightly sweet, creamy, nice matcha flavor, and quite satisfying, although I couldn’t detect any caramel notes. Not a lot of the mix comes in the bag, so I may end up going through this rather quickly.