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'!
Servings: 1 person
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!
*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.