Guys, it’s finally May! Even though it feels like it should be summer already, it has been surprisingly cold and rainy in north Texas lately. During these last few cool, drizzly weeks of the spring semester, I feel like it’s necessary to have something warm and soothing to sip on while I
pull my hair out study.
This matcha latte is perfect to warm you up during these last few dreary days of spring. I know I’ve talked about my love affair with coffee, but sometimes a girl has to change it up. There’s just something nice and relaxing about drinking a warm cup of tea, and matcha has that perfect grassy green color that makes the experience even better.
In case you aren’t on the matcha bandwagon yet, here’s why you should be. Matcha is like green tea, but about ten times better. With matcha, you’re consuming the entire tea leaf instead of just steeping and removing it, thus getting all of the leaves antioxidants, vitamins, and amino acids. Many people swear by its ability to help detox the body, enhance your focus, increase energy, and even improve concentration.
This latte is:
- 1 cup unsweetened nut milk (I used almond this time, coconut works great too)
- 1 teaspoon matcha powder (I use this)
- 1 tablespoon butter
- 1 tablespoon MCT oil (optional)
- 1 packet Truvia, or preferred sweetener
- About 1/2 teaspoon vanilla extract
- Heat up the nut milk in microwave or stove top.
- Measure out other ingredients into a blender and pour the hot milk on top.
- Blend about 30 seconds, or until everything is incorporated and foamy.
- Only use the MCT oil if you want to drink this as a breakfast substitute, like bulletproof coffee. Otherwise it’s just as tasty, and much fewer calories, with only butter and nut milk.
- Nutrition facts don’t account for MCT oil.
- The quality/brand of your matcha powder is actually very important to the taste and the health benefits. Here’s a guide to help you out, if you’re ever interested in buying some.