matcha latte
free of dairy, gluten, soy, refined-sugar
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.