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
instructions
homemade almond milk
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
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.
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