Matcha has taken off the last few years, and admittedly, at first, I hated it. It tasted very grassy yet watered down to me. There wasn’t anything pleasant about it.
Later, matcha lattes became more widely known and I started playing with the recipe. I learned that not all matcha tasted the same, were grown the same. I learned that coconut milk or cashew milk could give more body to the drink, and while it’s not traditional at all, blending it made for a frothy warming beverage.
Below is a variation of the matcha I’ll make for myself and drink throughout the afternoon for a pick-me-up or with friends. 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. In these cooler spring months, a touch of heat is soothing and aids in digestion so maybe I’ll take away the ginger tea completely and just use warmed water, and replace the mint with cinnamon and vanilla. Whichever way to choose, enjoy get the clean energy it provides.
One as a snack, or more for tea time with friends
3 cups ginger tea*
1/2 cup coconut milk (or any milk you like)
1 heaping teaspoon matcha
1 teaspoon raw honey
1 tablespoon coconut oil
2 sprigs of mint, leaves only
a dash (1/4 teaspoon) mint extract
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.