50 First Dates: Date Milk Matcha

Recipe 8/50

50 First Dates is a spin off on my Ramadan series, Date Of The Day, where I’ll be sharing 50 date based recipes that are easy to make! Because dates are not just for Ramadan.

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Hello my date lovers, today I share with you my favorite matcha combination: Date Milk Matcha. Okay okay, I know - sooooo predictable of me but hear me out!! One of the reasons (other than dates) that I love this matcha recipe is for it’s versatility and no added sugars. Date milk is the way to go when making yourself a little sweet treat that doesn’t spike your sugar levels.

Lactose intolerant? You can swap out the milk type to whatever you want.
Love a jammy matcha? This recipe goes great with strawberry, raspberry, rose, fig, cherry… and I’m sure anything else that I haven’t tried as yet.
Prefer a deeper flavor? Add in an ube or black sesame foam. Even a tahini sea salt foam!

Basically, the iterations are endless. HAVE FUN.

Date Milk Matcha

Yield: 1
Time: 10 minutes

Ingredients:

• 1 cup milk (I used lactose free milk)

• 2 large soft dates, pitted. I used medjool but sukkari is a great option too.

• 1 tsp (2-3 g) Matcha. See instructions for type.

• 1/4 cup (60 ml) water at 80 °C

• Optional add-ins:

  • Pinch sea salt (brightens caramel notes)

  • ⅛ tsp cardamom or cinnamon

  • 1 scoop collagen or vanilla protein

Instructions:

1. Remove date pits and soak in hot water for about 10 minutes, unless your dates are already soft.

2. Add milk and dates to a blender for 30-45 s until completely smooth and frothy. Taste; add half a date if you crave sweeter.

3. For café-smooth milk, you can strain it, but I like texture, so I don’t. Let the milk pass through a fine sieve or nut-milk bag. Keep the pulp if you want all the fibre.

4. Sift matcha into a bowl. Add hot water and whisk in a fast M-or-W motion until a vibrant foam blooms. Atlernnatively, use an electric whisk I’M SORRY MATCHA POLICE!! My chasen was a decade old and I didn’t want to get a new one. As for matcha type, I used a premium grade Matcha, which works perfectly fine for lattes. I use my ceremonial grade with no add in.
   Ps. In 2023, I went to a Matcha class in Japan (pic below!) and learned that the grade terminology used is just for the West. Matcha is categorized by its thickness and taste in Japan - read more here.

   

   The types of Matcha I learned about in Kyoto! I bought Chiyomukashi.

5. Now the funnest part. Assemble your drink!

   • Hot – warm date milk until steamy (don’t boil). Pour matcha into a mug, top with milk, finish with the foam.

   • Iced – fill a glass with ice, pour date milk and top with matcha.

Let me know how you make this combination :)

- Ayesha