Seems like everyone is drinking the Matcha Green Tea Lattes these days. And it’s no wonder…
Matcha is a great antioxidant. It boosts metabolism, has fiber and chlorophyll, and some people say it even enhances mood and improves concentration. Sign me up!
So, I decided to see what all the fuss was about. And, I’m not gonna lie, I was a little disappointed to see that many of the recipes out there call for coconut milk from a can for these lattes!
Don’t get me wrong, coconut milk from a can is delicious in soups and curries, but do we really need to straight up drink it?
So, I decided to preform a little kitchen experiment to see how I could get the best flavor without stacking up the fat and calories in this little cup. And I gotta say, the end result is smooth, creamy, it’s got that great bright green color, and most importantly, it’s delicious.
Best Vegan Matcha Latte
- 1 Tsp Matcha
- 1 Tbsp Maple Syrup
- 1 Tbsp Hot Water
- 1 Cup Hazelnut or Macadamia Nut Milk
- Heat milk on stove over medium high heat until hot and steamy.
- While milk is heating up, add match, sweetener of choice and water to your mug. Mix ingredients together until matcha has dissolved completely.
- Once milk has reached desired heat, add to mug. By using Hazelnut Milk or Macadamia Nut milk, this adds a rich flavor and helps to reduce the amount of sweetener needed. Enjoy!