Energizing Matcha Latte Recipe
Fall is upon us and between the pumpkin spice lattes, apple cider and chai teas, it’s safe to say that coffee shops really shine during this time of year. But be wary: the average specialty latte packs in 40g of sugar–that’s 4x the amount I recommend having in one sitting. No wonder you’re feeling crabby, achy, inflamed and bloated!
As one of my favorite energy drinks year-round, matcha lattes are made with milk and matcha, a highly-concentrated Japanese green tea powder. Shade-grown and packed with antioxidants (such as vitamin C, chlorophyll and EGCG), matcha is anti-aging, energizing, anti-inflammatory, cancer fighting, heart healthy, brain boosting, and helps promote weight loss. Providing up to 70mg caffeine per serving, matcha is a superfood powder that’s balanced with l-theanine, an amino acid that helps stabilize the caffeine rush for a more long-lasting energy buzz (no crash!).
This recipe is made with homemade nut milk and organic, ceremonial grade matcha powder sourced from Japan. Smooth, creamy and slightly sweet, it’s the perfect mid-morning beverage to reach for instead of that second (or third) cuppa coffee or alternative energy drink. Plus, it’s gluten-free, dairy-free, soy-free and contains no refined sugars, flavors, additives or preservatives.
Energizing Matcha Latte Recipe:
Ingredients:
1 c. raw almonds
2 medjool dates
5 c. filtered water
2 tsp. cacao powder, or more to taste
1/2 tsp. vanilla extract
Pinch Himalayan pink salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
4 tsp. matcha powder or matcha collagen (for additional protein)
Optional: 1/4 tsp. cayenne pepper
Yield: 4 lattes
Instructions: add all ingredients to a high-powered blender and process until smooth. Store in mason jars in the refrigerator and enjoy within a week.
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