hey, everyone! i hope you all had a good holiday weekend :) we pretty much stayed put. aside from a morning outing to beach that went way wrong (bummer!), we had a super fun day hanging with my brother, sister-in-law, and their little one, nico. amesy and his cousin had some pool time, and in between diaper changes, multiple sun block applications, playing/smashing toys, crawling, and naps, we adults had a few minutes to catch up as well ;)
life at home with amesy is hectic too. often, the days go by so quickly, and between both of our schedules i don't have much time to make intricate recipes. so in lieu of anything too exciting, i'm sharing my go-to, afternoon pick-me-up. i gave up coffee when i was pregnant with amesy, and after having him i gave it up completely due to adrenal fatigue. so matcha has been my sidekick for a while now. i've grown to love it's flavor and its ability to leave me feeling energized without the crash and burn i so often felt with coffee. among many of its benefits (boosting brain powder, being rich in antioxidants, etc.) it's a fun thing to sip. you can adapt a matcha latte in so many different ways, whether you make a bulletproof matcha, add any variety of nut milk or nut butter; some people sift and whisk, others blend, there's oodles of ways to prepare one.
i personally love the taste of matcha. and whenever i add milk that flavor is a bit more undetectable. i started adding tocos (tocotrienols a bio-available source of vitamin E) to a lot of my beverages a few months ago when i began experiencing a postpartum hormone imbalance. i love its creamy quality, which is perfect for a milk-less matcha. it gives a latte the perfect creamy/frothy consistency without diluting the matcha taste. but, i know a lot of people don't have access to tocos (nor do some of you have the desire to buy them), so i added a second iced matcha latte recipe, a version with milk, that is super creamy, a bit frothy, and just generally a good time :)
happy july! big summer hugs <3
all ceramics provided by wolf ceramics
iced matcha latte, two ways | v
if you're interested in buying tocos, you can find them here and here. i call for coconut butter but you can use a nut butter or coconut oil (it will have more of a coconut flavor though). similarly, you can use any sweetener of choice. i generally use a 1:1 ratio of matcha powder (in teaspoons) to water (in cups). but if you are sensitive to caffeine you can always reduce the amount of matcha powder.
| serves 1 |
no-milk creamy matcha latte
- 1 1/2 teaspoons matcha powder
- 1 teaspoon coconut butter
- 1 teaspoon coconut nectar
- 1 tablespoon tocos
- 1 cup hot filtered water
- 1/2 cup ice, plus more ice for serving
creamy matcha latte (w/ milk)
- 1 1/2 teaspoons matcha powder
- 1 teaspoon coconut butter
- 1 teaspoon coconut nectar
- 1 cup steamed unsweetened coconut milk
- 1/2 cup ice
method 1
- to a high-speed blender, add the matcha, coconut butter, coconut nectar, and tocos. add the hot water and ice. blend on high for 45 seconds - 1 minute, until everything is combined and frothy.
- fill a glass halfway with ice and pour the matcha blend over top. enjoy immediately.
method 2
- to a high-speed blender, add the matcha, coconut butter, and coconut nectar. add the steamed milk and ice. blend on high for 45 seconds - 1 minute, until everything is combined and frothy.
- fill a glass halfway with ice and pour the matcha blend over top. enjoy immediately.
similar recipes:
grapfruit & lime-grape cooler
fizzy lemon-limade w/ crushed raspberries
cold-brewed shiso hibiscus tea iced latte