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matcha latte

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

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

Method
 

  1. Boil water and let rest until it cools slightly.
  2. Whisk the matcha powder and spices dry to diminish clumps [optional].
  3. 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].
  4. Let sit until it cools and place in the fridge for 10-30 minutes.
  5. Stir in chilled homemade almond milk, *enjoy cold.
notes
  1. **To enjoy warm, repeat the same process after warming almond milk gently on the stove.
  2. *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.