Matcha lattes are one of my favorite morning beverages. As someone who is caffeine sensitive, I still feel a lift from the ~30 mg or so of caffeine, just enough for a little perk without the energy crash.
Matcha is ground green tea, or green tea powder. Most of the health benefits associated with green tea come from a type of antioxidant EGCG (epigallocatechin-3-gallate). Compared to black, oolong, and traditional Chinese green tea, matcha contains the highest amount of EGCG. The benefits of this powerful antioxidant include promoting cardiovascular and metabolic health, inducing preventative measures against certain types of cancers, supporting skin health, reducing inflammation, and more. Additionally, green tea contains the amino acid L-theanine, which can help stimulate the mind, without causing drowsiness.
You may be able to find matcha at your local natural grocery store, sometimes carried in the bulk section. If you’re interested in a specific brand, I’ve really been enjoying Matcha Ocha. Their matcha is grown in the Nishio region of Japan, and they’re meticulous about the cultivation, harvest, and quality of their tea. This translates into better aroma, flavor, and nutrition. Just like with other foods, soil quality and how the food is processed impacts nutritional status. Matcha Ocha is also certified organic, and you can learn more about their commitment to quality here.
The recipe here is simply luxurious. The creaminess satisfies exactly what I’m drawn to about regular lattes. Plus making my own concoctions like this feels like a form of self care that no coffee shop could ever create for me. I get exactly what I want, in the most nourishing form, without compromising anything.
My favorite base for this latte is full fat coconut milk. This is what gives the beverage a full-bodied creaminess. I usually make a batch of this to have on hand all week. Here’s my favorite brand of coconut milk because it’s organic and the lining of the can is BPA free.
I especially love this beverage when I’m feeling the desire for a day of intermittent fasting. I don’t do this very often, but every now and then my appetite is minimal in the morning, or maybe I ate a large dinner the night before, and I choose to wait until noon for food.
- 1 can coconut milk, full fat
- 12 oz water
Blend the water and canned coconut milk together. Store in an airtight container or mason jar and keep 5-7 days.
Upgraded Matcha Latte
- 10 oz warmed coconut milk
- 1 - 1.5 tsp matcha (depending on your personal caffeine tolerance)
- 1 teaspoon turmeric powder (optional)
- 2 tablespoons collagen (I like this brand)
- 1 tsp MCT oil (or regular coconut oil)
- Pinch of sea salt
- 1 date or ½ teaspoon honey, optional
- 1-2 teaspoons moringa powder
- 1/2 teaspoon maca powder
Gently heat the coconut milk in a small pot. Once hot, transfer the liquid to a blender. Add the remaining ingredients. Blend on high for about 20-30 seconds. Pour into your favorite mug and enjoy!
Want some more matcha magic in your life? Try this Matcha Maca Green Smoothie