matcha latte

Posted: September 29, 2017 by sasha nelson

My go-to matcha. Warm or chilled. Made with love.

sasha’s go-to matcha latte

makes 1 serving

free of dairy, gluten, soy, refined-sugar

ingredients

1/2 tsp Matchaful organic matcha powder
1 pinch each cinnamon + cardamom, to taste [optional]
1 pinch vanilla powder or 1/4 tsp pure vanilla extract, to taste
1 tsp pure maple syrup, to taste [sub raw local honey or coconut sugar]
1/2 cup homemade almond milk [see below]
1/2 cup filtered water, boiled and cooled slightly

instructions

Boil water and let rest until it cools slightly.
Whisk the matcha powder and spices dry to diminish clumps [optional].
Add a bit of hot water and whisk well, then add remaining hot water and whisk until well combined [or use a blender, adding all remaining ingredients after blending first with a bit of warm water].
Let sit until it cools and place in the fridge for 10-30 minutes.
Stir in chilled homemade almond milk, *enjoy cold.
**To enjoy warm, repeat the same process after warming almond milk gently on the stove.
*Divya‘s Ayurvedic insight encourages us to avoid anything too hot or too cold, and so instead of adding ice I choose to refrigerate mine until it is a bit cooler then room temperature rather than drinking it very cold.

homemade almond milk

makes approximately 4-6 cups

inspired by Divya Alter‘s Ayurvedic recipe from What To Eat For How You Feel

ingredients

1 cup raw almonds [sub nut or seed of choice, I also love gluten-free whole grain oats!]
4 cups filtered water [adjust for desired consistency]
1-2 tsp vanilla extract, or 1/2-1 tsp vanilla powder
1-2 Tbsp maple syrup [sub raw local honey or 1-2 dates, to taste]
1 pinch sea salt

instructions

Soak almonds overnight in filtered water, drain, rinse, peel off the skins [optional], and rinse again.
Blitz all ingredients in a high-speed blender, strain if you prefer smoother consistency [keep pulp for smoothies, cookies or oatmeal].
Store in airtight container in fridge for 4-6 days.

matcha latte

free of dairy, gluten, soy, refined-sugar
Course breakfast + brunch
Cuisine breakfast + brunch, vegan
Servings 1 serving

Ingredients
  

  • 1/2 tsp Matchaful matcha
  • 1 pinch cardamom + cinnamon ground, to taste [optional]
  • 1 pinch vanilla powder or 1/4 tsp vanilla extract, to taste
  • 1 tsp pure maple syrup to taste [sub raw local honey or coconut sugar]
  • 1/2 cup homemade almond milk
  • 1/2 cup filtered water boiled and cooled slightly

Instructions
 

  • Boil water and let rest until it cools slightly.
  • Whisk the matcha powder and spices dry to diminish clumps [optional].
  • Add a bit of hot water and whisk well, then add remaining hot water and whisk until well combined [or use a blender, adding all remaining ingredients after blending first with a bit of warm water].
  • Let sit until it cools and place in the fridge for 10-30 minutes.
  • Stir in chilled homemade almond milk, *enjoy cold.

notes

  • **To enjoy warm, repeat the same process after warming almond milk gently on the stove.
  • *Divya's Ayurvedic insight encourages us to avoid anything too hot or too cold, and so instead of adding ice I choose to refrigerate mine until it is a bit cooler then room temperature rather than drinking it very cold.

No Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

*

Recipe Rating




X