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Matcha Latte Recipe (that’s dairy free!!)

Matcha Latte

This week we learned about the absolutely incredible benefits of matcha.  Go HERE-it is a must read.   You might be surprised at what this superfood can do for you.  After researching, I knew I had to incorporate it into my daily routine.

As I twisted the top off my new matcha powder and took a whiff, I new this was not going to be easy.  I’m not a huge fan of green tea and that’s what matcha smells like, duh.  I’m not sure what I was expecting!  So, I began experimenting.  I knew I wanted to make this latte dairy free (except for maybe a little grass fed butter which can easily be omitted) and I knew it needed to be comforting like my usual bulletproof coffee.  I’ve landed on an easy recipe that is smooth, creamy and satisfying!

In fact, I just made it for the 4th time last night!   It was just so cozy with the rain that I had to!  Oh and the caffeine did not keep me awake but I may or may not have had a glass of wine after-;)Matcha Latte

Matcha Latte:

1 cup Almond Milk

1 cup Coconut Milk Creamer

1 tsp. Matcha Powder

1/4 tsp. Cinnamon

1/4 tsp. Vanilla Extract (optional)

1 tsp. Grass Fed Butter (optional)

Directions:

  1. In a medium sized pot, mix in all ingredients and heat on medium heat.
  2. Allow the mixture to heat until the matcha powder is dissolved. *make sure you heat long enough to allow the matcha powder to dissolve.
  3. Remove from heat and pour into blender.  A magic bullet is perfect for this recipe.
  4. Blend for 30 seconds and pour into your favorite mug.
  5. Top with cinnamon and enjoy!

**I took a pic of my ingredients so you could see the brands of milks I’m using.  They are both carrageenan free and available at Target.  I use Kerry Gold Butter salted because I think it gives a richer taste but most use unsalted.  I need to upgrade my vanilla to an organic extract.**

The end result of this latte turned out lovely. It’s easy to make and dare I say, a perfect substitute for my morning cup of coffee. I very pleasantly surprised!  I’ve never used a traditional matcha whisk but they are intended to make your matcha drink very frothy as well as break up the powder and help it dissolve.  For now, my magic bullet does the trick.

This recipe can easily be cut in half.  Also, I don’t like my coffee sweet so I didn’t add a sweetener but you could easily add a natural sweetener like raw honey or coconut sugar.  This recipe is around 250 for 2 cups.

Do you have a matcha recipe?!  I’d love to hear it!

xx, Jenni

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