If there's one thing we know and love, it's the wonderful power of plants! Matcha's popularity has sky rocketed over the last several years and it's no surprise. You can now find it in anything from donuts, icing glazes, cakes, chocolates and more!
Matcha is made up of premium green tea leaves, slowly stone ground for long periods of time into the fine, bright green powder you may be familiar with. By virtue of "ingesting" the green tea leaves rather than steeping them, Matcha contains high levels of anti-oxidants and a higher caffeine content. Matcha green tea also aids in digestion, boosts metabolism along with helping you feel focused and energized! We think this green elixir makes the perfect morning cuppa!
Choosing a high-quality organic Japanese Matcha is key to the perfect cup. Just a 1/4 teaspoon of the stuff can go along way! You can use a whisk like this to enjoy Matcha all on it's own, or get creative and try one of these delicious recipes from some of our favourite foodie bloggers!
2 cups hot water (160°-175°) OR 1 cup hot water + 1 cup coconut (or any other kind) milk
1 1/2 Tablespoons coconut butter (you can omit this if you’re using water + milk as your liquid)
2 scoops collagen peptides or marine collagen
1 Tablespoon tocos
1 1/2 teaspoons matcha
1 teaspoon MCT oil (only if you want an added kick – I don’t add this everyday)
1/2 teaspoon cordyceps (or adaptogen of your choice)
1/2 teaspoon reishi (or adaptogen of your choice)
1/2 teaspoon pine pollen (or adaptogen of your choice)
[Note: If you prefer a sweeter flavor, add 1 teaspoon raw honey or 1 teaspoon mesquite powder]
1.) Bring water to a boil (heat milk in a saucepan on the stove, if using) in a kettle. Let cool a bit (160°-175°) before pouring into a high-speed blender. Add all other ingredients to the blender, and blend on high for 1-2 minutes. Pour into tea bowl, and enjoy!
NOTES: If you want to do a cold version of this, just replace the hot water with cold filtered water and remember to soak your cashews for at least 3 hours prior. Blend the whole thing up, fine strain it, and then serve the chilled coconut cashew matcha latte over ice.
¼ cup raw cashews
1 teaspoon matcha powder
½ teaspoon coconut butter
⅛ teaspoon ground vanilla powder
sweetener, to taste (a pitted Medjool date, drops of stevia, drizzle of maple syrup etc)
1 cup boiling water
Throw the cashews, matcha, coconut butter, vanilla, and sweetener of choice into the pitcher of an upright, high-speed blender. Pour the boiling water into the pitcher as well. Cover the pitcher and slowly bring the speed up to high. Blend until cashews are thoroughly incorporated/liquified. Pour the coconut cashew matcha latte into your mug of choice. Enjoy immediately.
1 teaspoon of matcha
1/2 cup hot water
5 or 6 fresh mint leaves, and extra for garnish
1 cup hemp milk (recipe below)
1 to 2 teaspoons of raw honey (taste and adjust to your preferences)
a dash of cinnamon
1 to 2 shots of espresso
Hemp Milk Recipe:
1 cup hemp seeds
4 cups filtered water
dash of sea salt
1 teaspoon vanilla extract (optional)
(add a tablespoon of honey or a few dates to sweeten, I used an unsweetened version because I knew I was adding honey for the dirty mint matcha recipe)
Blend on high until smooth. Voila, you’re finished! You don’t have to strain hemp milk, though feel free to if you’d like.
- Add 1 teaspoon of matcha, 1/2 cup hot water (not boiling), and 5 or 6 mint leaves to your high speed blender. Blend until smooth. A few little flecks of mint may be present- that’s totally fine. Set this minty matcha mixture aside.
- Blend 1 cup of hemp milk (or the milk of your choice) with a healthy sprinkle of cinnamon and 1 to 2 teaspoons of raw honey (depending how sweet you want it to be.) Blend for about 10 seconds on high until everything is incorporated. Set the milk aside.
- Prepare a shot or two of espresso and then you’re ready to put it all together
- Fill a glass with ice and pour in the minty matcha, followed by the cinnamon honey milk, and top it off with the espresso. Garnish with extra mint.
1 cup raw shelled pistachios, soaked overnight
2 teaspoons matcha powder
1 teaspoon rose water
1 teaspoon raw cashew butter
1 teaspoon raw honey
Drain and rinse the soaked pistachios then add them to the container of a high speed blender with 2 cups cold water. Blend on high for 15-30 seconds. Pour the pistachio milk through a fine mesh sieve or a nut milk bag into a medium pot and discard the pulp (or save it for another use). Warm the pistachio milk over medium heat until barely simmering (do not boil). Rinse out the blender. Combine the matcha, rose water, cashew butter and honey in the blender, add the warm milk, and blend on high for 10-15 seconds, until frothy. Serve immediately.