A creamy, froth filled matcha latte with hints of coconut and cinnamon, perfect to kick start the day.
If I’m being honest, I never really liked matcha. Actually, I never liked any caffeinated drink. I was never a big fan of the taste of coffee or matcha and I always felt overly jittery and anxious every time I had either. That is until I tried a matcha latte a month or so ago at an event with Navitas, and I was amazed! Disclaimer: I was not asked to promote the Navitas matcha–I genuinely love it!
Not only did I like the taste, but I felt great after drinking it! I’ve since learned, it’s all about the matcha powder you use. For most people, especially coffee drinkers, the caffeine in matcha seems pretty minimal, but as someone who is very sensitive to caffeine, I love that the Navitas matcha powder is not too strong. It’s grown in Japan and has a natural mild sweetness, unlike some matcha powders I have tried that are slightly bitter. Regardless, any matcha powder would work well in this recipe, so if you have one you like, definitely use that!
I am by no means a matcha expert (quite the amateur actually) but since trying the Navitas powder I’ve been making matcha lattes more regularly, and have found a recipe that I love! It uses both hot water and warmed nut milk so it’s nice and creamy, but the milk does not overpower the flavor of the matcha.
In addition to nut milk and water, I love adding coconut butter, which melts right in and gives the latte a delicious taste and texture. This also adds a great dose of healthy fats, which if you follow me on Instagram or have seen my past recipes, you know I am a huge fan of! I love using the Unsweetened Roasted Coconut Butter from Eating Evolved (this stuff is LIFE CHANGING) and you can use the code CAROLINETMT at checkout on the Eating Evolved website for a free surprise chocolate bar with your order!
I love drinking this in the morning before breakfast. The caffeine makes it nice and energizing, but it also contains the amino acid L-theanine, which relaxes the brain, ultimately helping to stimulate focus. I can’t think of a better way to start the day.
With hints of warming cinnamon and creamy coconut, this latte is pretty dreamy. Several store bought nut milks have additives, emulsifiers, and a lower fat content, meaning they don’t froth very well. I highly recommend using homemade nut milk, like my Cinnamon Cashew Almond Milk, or a high quality store bought one, like The New Barn, because this provides the best texture and flavor.
Whether you already love matcha, aren’t a big fan, or have never tried it, I highly encourage you to try this recipe! As always, comment below or tag me on Instagram if you try it out!
- ½-1 tsp matcha (depending how strong you like the flavor/caffeine content, I use ½ tsp)
- ¼ cup boiling water
- ⅔ cup nut milk*
- 2 tsp coconut butter**
- ½ tsp cinnamon
- Place the nut milk, coconut butter, and cinnamon into a small saucepan over low heat.
- Let the boiling water sit for a minute or so because you don’t want it to be boiling when you mix it with the matcha. If you have a matcha whisk, add the matcha to a bowl then add the water and whisk in vertical motions until well combined and slightly frothy. If you don’t have a matcha whisk, place the matcha powder and water into a blender and blend for a minute or so.
- Once the nut milk mixture begins to simmer, turn the heat off. If you used a whisk, you can either froth the milk using a handheld frother or a blender, then pour it over the matcha. If you are using a blender, add the milk mixture to the blender and blend on high for another minute, until frothy.
**I HIGHLY recommend the roasted coconut butter from Eating Evolved. Use the code CAROLINETMT at checkout on their website for a free surprise chocolate with your order!
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