My updated matcha latte recipe
As some of you have probably noticed, matcha lattes are one of my absolute favorite things to drink – they are so delicious, energizing and good for you! I have been obsessed with matcha for a couple of years now and I drink a cup of matcha tea almost everyday (simply mix matcha and hot water) + I love to come up with new exciting ways to use matcha in my recipes, but this one will always be one of my favorites! I first tried matcha lattes when I lived in LA for a couple of months two years ago and I have been hooked ever since! My own version isn’t quite as sweet or creamy as the ones you buy at cafés and coffee shops, but it is a lot healthier = I can drink a cup everyday, so I am all good with that ;)
I often show off my matcha lattes over on Instagram and a lot of you have been asking for an updated recipe since I have started to add some extra goodness (collagen + ashwagandha) to my lattes lately, so I thought it was about time that I got around to it. I will write posts on both collagen + ashwagandha/adoptogens and why I love to add them to my diet soon, but until then you can read more about their benefits right here and here!
– Yields 1 bowl
50-100 ml plantmilk – I use oatmilk
200 ml hot water – not boiling, around 80 c
1 teaspoon ceremonial grade matcha
1/4 teaspoon pure vanilla powder
2 scoops of collagen powder – optional
1/2 teaspoon ashwagandha – optional
A couple drops of liquid stevia – optional
Add-in: It is very popular to add coconut butter to matcha lattes, it makes it extra foamy and adds sweetness as well, so I recommend giving that a try. Personally I’m not too fond of it as it somehow makes me nauseous, but it seems like I’m the only one with that problem.
Simply add all ingredients to a blender and blend for a couple of minutes or until frothy. Pour into a bowl and serve right away, enjoy! ♥