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Recipe: Matcha Green Tea Latte

August 5, 2016

I don't drink coffee, I quit drinking it about 10 years ago when I was first diagnosed with Ulcerative Colitis, I noticed it made me flare. Now that I have been off of it for so long, I have no desire to go back. But, being a Mom of two, I do sometimes need an energy boost. Besides cacao, my go to is green matcha tea. Matcha tea is extra awesome because it's high in antioxidants (as much as 10 cups of regular tea), is lower in caffeine than coffee and black tea, is less processed than regular tea, contains ECEG which promotes a healthy metabolism, fights off free radicals, may prevent cancer due to high levels of chlorophyll and has L-theanine, an amino acid that promotes a state of relaxation.

I like to add some to my smoothies when I don't have time to sit with a cup of tea but when I have the chance, I thoroughly enjoy a nice matcha latte. Starbucks sells a green tea latte (ask for soy or coconut milk), but the milk contains carageenan (which may cause inflammation in the intestines and I'm not taking any risks). My Whole Foods also has Green Tea Lattes sold fresh in the juice bar and they use So Delicious Coconut Milk (which doesn't contain carageenan) but that gets pricey. So I started making my own. I bought the organic matcha powder at Home Goods for a great price. You can find it at Whole Foods or anywhere online. Just make sure it's organic!

Here is my recipe for a vegan matcha latte.

 


Simple Matcha Green Tea Latte Tonic (vegan, gluten free)

1 teaspoon of Matcha Green Tea Powder
1/2 a teaspoon of liquid stevia (use more if you like it sweeter)
1 tablespoon of So Delicious Coconut Creamer
A sprinkle of pink salt (to bring out the flavor)

Brew water to warm (not hot or you'll diminish the benefits). Pour over all ingredients. Add all to blender and blend on low until frothy. Pour and enjoy!

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