DavidsTea’s Eggnog Matcha

Eggnog Matcha by DavidsTea
Green Tea (Matcha) / Flavoured
$10.98 for 50g

First Impressions

Eggnog Matcha was an addition to my online shopping cart… on a whim. I was pleasantly surprised to find that it came in a specially designed package with a mix of bright and dark greens. The pouch itself is sealed and resealable, and I got it mostly because hey, who doesn’t like having something with eggnog around the holidays?

Eggnog Matcha is a light spring green colour, with a bit of a sparkle to it (I believe from the cane sugar granules). It has a very milky aroma with hints of cinnamon throughout, which makes it intriguing. Eggnog Matcha consists of: cane sugar, matcha green tea, dry whole milk powder and natural flavourings (for eggnog and cinnamon roll). Who knew that there was flavouring for egg and cinnamon roll? Certainly not me. It smells great though!

Preparation

DavidsTea recommends preparing Eggnog Matcha with 85°C (185°F) water and a whisk, and suggests having it hot or iced. I opted to follow the preparation instructions, but I used a handheld milk frother to speed things up a bit.

First Taste

Eggnog Matcha blends up to a light spring green. The aroma is a mix of cinnamon and a grassy matcha. I don’t actually really smell any of the eggnog (flavouring). It does have a nice creaminess to it, and find that the flavour is nice. Eggnog Matcha tastes more of cinnamon and matcha than anything else to me. The fact that Eggnog Matcha contains whole milk powder adds a level of milkiness to it that doesn’t rely on you adding milk to it to make it into a latte, it’s almost like a matcha latte mix. The flavour of the matcha base is not strong enough to really shine on it’s own though, unfortunately, because the cinnamon is overpowering in comparison.

A Second Cup?

As Eggnog Matcha is a suspension, there are no second steeps with the same powder.

My Overall Impression

I thought that DavidsTea’s Eggnog Matcha was just okay. I had a lot of high hopes and expectations for Eggnog Matcha in regards to expecting more of the flavour of the eggnog to shine through. The cinnamon flavour does come through, and there’s a light grassy flavour from the matcha. I do like the addition of the whole milk powder, I think if you’re wanting a cinnamon bun matcha on-the-go, Eggnog Matcha would really fit the bill. If you wanted more of an eggnog flavour, I would suggest preparing Eggnog Matcha with heated eggnog instead of water.

Curious about the cup rating system? Click here to learn more.

Lavender Matcha Latte

I love the combination of lavender and matcha – a combination I’ve used before (here and here). With the colder, rainy weather, I enjoy a hot cup of tea at home. The grey weather requires something uplifting and warming at home, and I find that comfort in a large mug filled with a Lavender Matcha Latte. There’s always something luxurious about having a nice tea latte at home, and there’s always something fancy feeling about some dried lavender sprinkled across the top of a drink.

Lavender Matcha Latte – Serves 1

2 teaspoons matcha¹
cup (~165mL) of milk²
1⅓ cup (~330mL) of water
1 tablespoon Lavender Simple Syrup (see recipe below)

¹ I used Whisk Premium Matcha’s Everyday matcha.
² Use the milk of your choice – I used dairy milk in these photos, but you could easily use a plant-based alternative.

In a bowl or cup, sift matcha and add water (~175°F/79°C), then mix (I used a battery powdered milk frother).
Stir in the Lavender Simple Syrup (adjust amount to your liking).
In a separate cup, add milk.
Froth milk (use a milk frother or mason jar); heat to set the froth.
Add frothed milk to the matcha.
Garnish with dried lavender buds.

If not following the volumes exactly, you’ll want to have one-third frothed milk to two-thirds prepared matcha.

This Lavender Simple Syrup is the same one used in my other recipes – you can use it for a London Fog, Iced Lavender Matcha Latte, London Fog Bubble Tea, and Lavender Matcha Lemonade.

Lavender Simple Syrup Recipe & Directions

1 cup sugar
1 cup water
2 tablespoons lavender buds

Combine all ingredients in a sauce pan over medium heat.
Allow mixture to come to a simmer for 2-3 minutes.
Turn off heat and allow the simple syrup to cool.
Pour simple syrup into a jar or container, use a sieve to strain out lavender buds.

Store Lavender Simple Syrup in your fridge for up to 2 weeks.

Lavender and matcha remains one of my favourite flavour combinations, especially with a frothy layer of milk to just add an extra layer of decadence. Just what any matcha lover needs to brighten up their day.

If you make this Lavender Matcha Latte, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!

Nittoh Tea’s Matcha Au Lait

Matcha Au Lait by Nittoh Tea
Green Tea (Matcha) / Flavoured
$6.99 for 120g (10 x 12g servings)

First Impressions

Nittoh Tea’s Matcha Au Lait was a fun little Asian grocery store find, it was staring me right in the face because it was eye level. The package doesn’t show off much – there’s an image of a bowl of matcha on the front, and clear side that show off the individual packets. There’s 10 packages in the bag, each containing 12g of powder.

The individual packets are light weight, after I opened it, I found that they feel a bit metallic in nature (the packaging). The powder itself is light green with a very light aroma – a bit grassy. It’s very mild. Matcha Au Lait consists of: sugars, dextrin, palm oil, whole milk powder, green tea powder, salt, sodium caseinate (milk), carboxymethyl cellulose, sodium lactate, soy lecithin.

Preparation

The packaging for Matcha Au Lait has Japanese text on it, with a printed English and French label across the back (to adhere to language laws in Canada to make it eligible to be sold). I did have to find the preparation instructions online, which recommend using 120ml of hot water for a hot matcha latte or cold water for an iced matcha latte. I didn’t find a temperature recommendation, so I used 175°F (79°C) water.

First Taste

Matcha Au Lait becomes a spring green cup of matcha. It dissolved and suspended quite easily with hot water with the stir of a spoon in my cup. I found that the aroma is milky and grassy at the same time. The flavour of Matcha Au Lait is sweet, with a light creaminess throughout, and grassy notes from the matcha base. It lacks the creaminess that I would have created in a matcha latte from scratch, but it is also possible that I was a touch heavy handed with the water when preparing it.

A Second Cup?

As Matcha Au Lait is a suspension, there are no second steeps with the same powder.

My Overall Impression

I liked Nittoh Tea’s Matcha Au Lait. It’s an easy preparation to make, and the additive of whole milk powder makes it easy to have a matcha latte on-the-go. I found it not as sweet to my liking, nor as creamy if I had prepared a matcha latte from scratch. However, I think it’s an easy way to make a matcha latte when out and about, so the rest of the package will definitely be making their way into my work bag so I can have an easy matcha latte during breaks.

Curious about the cup rating system? Click here to learn more.