Matcha Mint Latte
I visited NYC a few ago with two goals in mind. The main one was to pick up the rest of my furniture and things after being in storage for almost a year. It's not to say that I'll ever live in NYC again- who knows what the future will bring- but it was time to have all my things in one place... and get rid of the extra expense. Because who wants extra expenses?
The second was to see my friends, stay in touch with mentors and visit my favorite and new places. One of those places was abcV, the newest restaurant inside of ABC Carpet & Home (one of the most inspiring home decor stores ever) and a part of Jean George's portfolio. Organic, farm sourced and vegetarian, it now serves breakfast, lunch, dinner with a side take out of juices, smoothies and snacks. Basically, my dream.
And it was. I ended up eating there every day I was in town whether it was for my favorite breakfast dosa, to grab a juice or to grab snacks for my drive home.
Lately, matcha has been my afternoon treat to keep my energy up while providing me the hydration I need. abcV had an incredible version with coconut milk that I got 3 days straight (sorry, not sorry) as a part of breakfast, but now it's a part of my normal routine.
Below, you will not see me make matcha the traditional way, but it's the way I get my most desired outcome - warm, frothy, energy and greens packed!
In the summer, I'll have it iced or blend it with a banana and a handful of spinach instead of the ginger and date; but even in these cooler spring months, a touch of heat is soothing and aids in digestion. Make it as you wish, and enjoy get the clean energy it provides.
this will serve me as a snack, but would be lovely with friends
3 cups ginger tea*
1/2 cup coconut milk
1 heaping teaspoon matcha
1/2 medjool date or 1 teaspoon raw honey
1 tablespoon coconut oil
2 sprigs of mint, leaves only
a dash (1/4 teaspoon) mint extract
1 scoop collagen protein (optional)
1/2 teaspoon chlorella (optional)
1/2 teaspoon spirulina (optional)
*To make fresh ginger tea, simmer 3" of ginger in 4 cups of filtered water for 20 minutes. Save the ginger as you can reuse it for up to 4 times.
For the latte, add the ginger tea with the rest of the ingredients in a high speed blender. Blend until smooth and creamy.
Be careful when blending warm liquids. I add the filtered water to cool it slightly, but warm liquids expand so start the blend slowly and gradually increase the speed.