Energizing Matcha Latte
Over the last year, matcha has won my heart, and my cup! I love the earthy flavor, I love the bright green color, and I love the sustained energy it gives me. I still occasionally drink coffee for the taste (always decaf), especially in the afternoons, but matcha is my main squeeze at this point.
Matcha is ground green tea leaves, as opposed to leaves that are steeped in water. This makes match about 10 times stronger than brewed tea, which gives it its strong flavor, and creates so many of its benefits.
And those benefits are numerous. Matcha green tea is high in catechins, which act as powerful antioxidants, fighting free radicals in the body, and protecting the cells from damage. It is also high in EGCG, which has been shown to help prevent cancer. It improves focus and brain function, likely due to the caffeine level (about the same as a cup of coffee). And it suppresses hunger, and therefore, often leads to weight loss. I find the energy that I get from matcha to be less jumpy and more sustained than that from coffee.
Here’s my matcha latte recipe, my favorite way to enjoy matcha.
1 tsp ground matcha powder (ceremonial grade is best)
8 oz hot water
1/2 cup almond milk or coconut milk
1 tsp coconut oil or butter (optional)
1 tsp Lakanto Monkfruit sweetener, or Maple Syrup
Dissolve the matcha powder in the hot water. Add milk, coconut oil, and sweetener (if desired). Blend for 60 seconds in a blender. If you used coconut oil, your matcha should be super frothy and yummy. You can now drink it hot, or over ice.
I have tried a bunch of different matcha powders, and the ceremonial grades can be very pricey. My go-to is Mizuba Organic Culinary Grade, which feels like a ceremonial grade in its taste and color. I met the owner, Lauren, at the Echo Park Craft fair not too long ago, and loved hearing her story about working with Japanese tea farmers directly to bring high quality, organic, GMO free matcha to us here in the U.S. They also carry ceremonial grade matcha, but I find their culinary grade very high quality and totally acceptable, especially if you are blending it with milk as I do for a latte.
Founder, Plant Society