Look at that BEAUTY. ^
I stopped drinking coffee about two years ago. Since then, it has been in and out of my life. To read more about my relationship with coffee, why I quit it, and how you can do the same, check this out.
Once I learned how to make a matcha latte (original recipe here), I started experimenting with different flavors/nutritional add-ins. Thanks to the hefty health benefits of ginger and turmeric, this ginger-turmeric matcha latte recipe has become my one of my favs.
what you’ll need
- high-speed blender
- stovetop or kettle
- measuring spoons
- small mesh sifter/strainer (I use a cocktail strainer.)
- 1 1/2 cup hot (not boiling) water
- 1 cup milk of your choice (here’s my almond milk recipe.)
- 1 tsp Grace & Green matcha powder
- 1 tsp coconut butter
- 1 pinch salt
- 1/4 tsp ground turmeric
- 1/4 tsp ground ginger
- cinnamon (optional topping)
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, salt, turmeric, and ginger to the blender. Place strainer above the blender and strain the matcha 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.