Packed with antioxidants, this vegan matcha latte is a delicious way to boost your energy. And if you’re like me and you haven’t jumped on the matcha bandwagon, I highly suggest you consider giving it a try.
Now, let me tell you guys, it has a pretty strong taste (I actually didn’t really like it the first time I tried it) –it’s earthy and a little grassy. It can be a little jolting upon first sip, but I really don’t mind the taste now, it’s just a really strong green tea in my opinion. But the health benefits definitely do make it one taste worth acquiring!
The matcha I like to use is this one by Adagio Teas. The next important ingredient is milk and it’s up to you which non-dairy milk you use – I have tried quite a few different ones and found that cashew and coconut milk work best. I also tried almond, but I wasn’t a huge fan.
This recipe doesn’t require any fancy equipment however I must say using a milk frother helps to make this matcha latte extra creamy and frothy.
Tip: For an extra creamy matcha latte, dissolve a tablespoon of coconut butter in the milk before adding it to your matcha!
Vegan match latte
- 15 ml hot water
- 200 ml coconut milk or any other dairy-free milk of your choice
- 1 tbsp maple syrup
- 1 tsp matcha powder
- 1 tbsp coconut butter
- In a mug, dissolve the matcha powder in 15ml (a tablespoon) of hot water, then add 1 tablespoon of maple syrup (or other sweetener of your choice).
- Simply warm 200ml of plant-based milk of choice on the stovetop, until hot and steamy. To get the milk more frothy, you can whisk vigorously or use a milk frother.
- Pour your dairy free milk into your mug, taste and add more sweetener if required. Enjoy immediately!