This is a beverage no one should miss out on delving into, it’s so delicious and can be modified in so many various ways – not to mention it’s good for ya’ too! Antioxidants, our new best friend.

It’s nearing the end of summer – the daily coffee ritual is not performing it’s same stimulating effects, seen as it’s 10 AM and you’re probably still lying in bed. Slowly – you sashay to the kitchen where the walls are so somber, the light is exceptionally absorbed. So you’re left in the shadow of the mid-day – tantalized by your fresh, green beverage. Rejuvenation! Now you can get on with your day.

This was pretty much my experience when matcha hit me, and every now and again change is beneficial – so I do thoroughly believe we should all give things a go… And, oh – perhaps get out of bed a bit earlier than 10 AM. 🙂


The benefits of matcha appear to be endless; it is well renowned for it’s enrichment of antioxidants, sustained energy and focus, cleansing and detoxification. Hello beauty food? Also, did you know it’s the only tea where you can actually digest the leaf, rather than just steeping?

I have previously spoken about the benefits of antioxidants in my spiced pecan and apple butter but for a good recap, they help to protect against free radicals and therefore cancer, heart disease, LDL cholesterol and aging. Matcha contains a higher amount of antioxidants than even blueberries or dark chocolate! (well, there goes my up coming brownie recipe…) 60% of these antioxidants are catechin polyphenols; the most potent antioxidant.

This beverage of bliss can also, relax the brain, muscles and blood vessels – thus great for sleep – due to an amino acid called, L-Theanine. You will discover your mood to enhance, energy levels as well as clarity and calmness as your dopamine (‘feel good’ hormone) also increases.

We’ve all heard of chlorophyll, but have we heard of it’s perks – this genius pigment is considered a superfood, and five times more potent in matcha than loose green tea. It is beneficial to the immune system by decreasing  oxidative damage, cancer or liver disease. In addition, it also prevents joint inflammation, heart or blood damage and keeps your skin lovely and clear! 

Conclusion – matcha really is magical! 🙂

One of the main reasons I absolutely love this Japanese latte is because it’s so easy to make as well to customize with diverse possibilities. In case your curiosity strikes you, matcha certainly does not have a concentrated taste, in fact (in my opinion) very little taste at all! So, don’t worry if your not a fan of bitter celery juice or kale smoothies – it’s nothing like that, which is one of the reasons it is so compatible with other flavours! 🙂

As mentioned, the creamed coconut adds a lovely silkiness to your beverage as well as deserved MCT oils – medium chain triglycerides – which release energy easily; increasing muscle endurance and decreasing cholesterol. However, depending on which plant milk you, e.g. coconut milk, use you may wish to skip this as it may already create a creamy beverage. 

Ways to amp up your  matcha latte might include adding a tsp of almond butter or almond extract to establish  a toasted, nutty undertone. On the other hand, in complement of the sweetness – try adding 1/2 of vanilla extract/paste or one of my favourites, a little sprinkle of cocao powder, nutmeg or cinnamon; definitely the best!! On the more creative manor (technically smoothie domain) why not add frozen banana or blueberries to your iced latte?? Anyway, I’ll leave it up to you!!

5 from 1 vote

Super Simple Matcha

What's green and good in every way... This matcha latte! Light, and refreshing hot or cold, perfect all year round so, get matcha makin'!
Course Drinks
Cuisine Japanese
Keyword Beverage, Latte, Matcha, Nut mik
Cook Time 5 minutes
Total Time 5 minutes
Servings 1 person
Author Jamie Waters


  • Small saucepan
  • High speed blender


  • 1 Sachet/ tsp Pure matcha powder
  • 1 cup Plant-based milk almond, oat, etc.
  • 1 tsp Creamed coconut*
  • 1 tsp Agave syrup**
  • 3 tbsp Filtered water


Hot Matcha Latte

  • Firstly, place your cup of milk into the saucepan and bring to a boil over a high heat. If your stove top takes a while to heat up, I recommend placing a lid over your saucepan to hasten the process. The milk may seperate or seem to "curdle" when heating; don't worry! Once boiling or foaming vigorously remove the saucepan from the heat. (optional)
  • Meanwhile, empty your sachet of matcha into a small cup, mixing in the water with a small whisk or spoon. Continue to mix until a smooth, dissolved consistency is reached.
  • Next, pour your non-dairy milk, matcha solution and creamed coconut into a blender, as well as your sweetener of choice - I used 1/2 tsp of stevia. Now screw the blades on and blend for 30 seconds to completely emulsify the latte and coconut.
  • You can now carefully pour your latte into a mug and serve sweet and warm. Enjoy!

Iced Matcha Latte

  • Follow all prior instructions but heating the milk; still blend vigorously in the blender and serve in a glass with ice. 🙂


*Creamed coconut helps to thicken the beverage, froth the latte as well as to give it satiating fats. I would not recommend skipping this ingredient, but you could substitute with 1 tsp of MCT oil or even try coconut oil.
**Agave syrup can be substituted for 1/2 tsp of stevia (as it's about three times as potent, and you ideally want the drink sweet), 1 vegan sweetening tablet e.g. Hermesetas or 1 tsp of date syrup. I do not recommend maple syrup or coconut sugar as these are to rich in flavour, whereas we want a light sweetening agent. Make sure this drink is sweetened to your preference.


Maison Han

1 thought on “Super Simple Matcha”

  1. 5 stars
    i tried. it was so nice unfortunately my first attempt was without the pure green tea matcha as I couldn’t find it so I used a green tea matcha tea bag in the water and soaked for it a bit but even so it tasted so nice and warm and it wasn’t too sweet. a very satisfying flavour. hopefully my next attempt will be fully successful

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