Magic Matcha Latte

We all know of my affinity for making potions and tonics and all the goodness that comes with them. So, here’s another drink recipe for you (I could write a whole blog on magical drinks alone I think…), my mid-morning magic matcha pick-me-up.

This is a recipe I get asked for quite a lot so it makes sense that it would have its own place here on Living Alchemy. You can make it as basic or as fancy as you like, its an easy recipe to tailor to suit your needs day-to-day I find. Some days I want it as basic as possible, omitting pretty much everything except the water, matcha, ashwagandha and tocos. Other days, like today, I want it to be as creamy, dreamy and flavourful as possible. As with all of my recipes it’s refined sugar free and you can sweeten it to your own taste, I know that I’m not one for adding much sweetness but appreciate that that’s not the case with everyone so there are some options depending on the kind of sweetness you are looking for.

Magic Matcha Latte

makes one cup

 

1 cup almond milk (hot but not boiling)

1/2 cup hot water (I boil my kettle and then let it cool for a bit, using boiling water will ruin your matcha and give it a bitter taste)

1/2 tsp matcha

1/4 – 1/2 tsp ashwagandha

1 tsp tocos

1 tbsp coconut butter

1/4 tsp cinnamon

 

options depending on what kind of sweetness you’re looking for;

medjool date; mellow, caramel like sweetness. soak 1 date for approx. 1 minute before adding if it’s not already soft and sticky.

vanilla; fragrant, floral, woody sweetness. use 1/4-1/2 tsp.

maple syrup; toasted, caramelised sweetness. add 1 tsp.

raw honey; floral, light sweetness. add 1 tsp.

manuka honey; rich, slightly bitter sweetness. add 1/2 tsp.

 

Sieve your matcha into your blender to avoid any clumps. Add the rest of the ingredients and blend on high until smooth and frothy. Serve straight away.

With this recipe you can easily substitute the ashwagandha and tocos for any other powders and/orĀ adaptogens you have on hand or omit them completely.

You can still make a super creamy, luscious matcha without the almond milk. The coconut butter and tocos add creaminess and thickness.

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