Matcha is Japanese green tea leaves that are finely ground into powder. Traditionally, the powder is prepared with hot water to make a frothy drink. It’s packed with antioxidants (more than regular tea + coffee) and, like coffee, it can be enjoyed in many ways. Here are some facts about the green goodness that is matcha:
- 1 serving of matcha is the nutritional equivalent of 10 cups of regular green tea
- It boosts your metabolism
- It lowers blood sugar and cholesterol levels
- It’s a natural detoxifier
- It’s a friggin antioxidant POWERHOUSE.
My morning matcha is always different. I make it according to what I’m in the mood for, or what my body is telling me I need. Sometimes, I add turmeric for extra health benefits. Other times, I add organic vanilla extract to make it sweeter. Regardless, I’ve found a handful of key ingredients I use every time that, in my opinion, make the perfect stand-alone matcha latte.
what you’ll need
- high-speed blender
- stovetop or kettle
- measuring spoons
- small mesh sifter/strainer (I use a cocktail strainer. Cheers!)
- 1 1/2 cup hot (not boiling) water
- 1 cup milk of your choice (I have only used non-dairy for this recipe.)
- 1 tsp matcha powder
- 1 tsp coconut butter
- 1 pinch pink salt
- 1/4 tsp vanilla extract (optional)
- 1/4 tsp turmeric, ground ginger, cinnamon (all optional depending on what kind of latte you’d like.)
Bring water to the edge of boiling in a kettle or on the stovetop. This isn’t a do or die sitch, but if the water is boiling, it will take away from the denseness of the powder and sometimes it gives it a burnt taste. While the water is heating up, add milk, coconut butter, pink salt, and other add-ins to the blender. Place strainer above the blender and strain the powder until there is nothing left in the strainer. This step also isn’t do or die, it just gets the lumps out of your latte and makes everything smooth and even. Once the water is on the edge of boiling temp, add it to the blender. Blend until frothy. Pour and garnish with whatever you’d like; I use cinnamon. If you’d like to enjoy this iced, prep it the same way and just pour it over ice.
FYI: *Coconut butter is KEY in this recipe; it makes the drink frothy. Add more/less coconut butter for more/less froth. *If you’d like it thicker, sub .5 cup of water for another .5 of milk. *If you don’t want it so milky, you can take away the milk altogether and use 2.5 cups of hot water. It might lose a little flavor with this sub though. *The recipe will still work if you don’t measure everything EXACT, so don’t stress! I’ve gotten to a point where I can eyeball the measurements for a latte in my favorite mug, and those measurements don’t exactly align with the ones above. The above measurements are for your standard, small mug. *MAKE IT YOUR OWN! Add things, take away, make it sweet/spicy, whatev. You do you.