This post is definitely a long time coming. If you know me, you know I LOVE matcha. I drink a matcha latte almost every morning, and it is usually what gets me excited to get out of bed in the morning. I love my morning routine of creating my creamy matcha, sitting in my comfy chair as the sun comes up, and reading my bible. But something a lot of people don’t know about me is that I used to be a full blown coffee addict, and used to take shots of espresso for fun at work. I worked at Starbucks for about 3 years in college, and then at a local coffeeshop in Hawaii for about 3 years after that. So I was constantly drinking coffee. I kid you not… lull in the line? SHOT! Finished cleaning a counter? SHOT! Spilled a drink on a customer? SHOT! The sad part was, I was so numb to its effect that I could drink a coffee after an evening shift and still sleep like a baby. Sound familiar to anyone?
Anyways, I began to see how coffee was affecting my stomach. I began to get terrible gut-wrenching stomach aches, and started feeling extremely lethargic throughout the day. The sharp hits of caffeine flowing through my system were actually doing way more harm than good. Once I narrowed down the culprit of my upset system to be coffee, I knew I had to make a switch. I went cold turkey off caffeine for almost a good year. And let me tell you, it was not easy.
After making the transition to matcha, I have noticed such an amazing difference. The caffeine in matcha, though almost roughly the same as a half a cup of black coffee, is so much easier on my digestion and my gut. Because matcha has a slower release of the caffeine, I feel my energy levels sustained for up to 6 hours, which is substantially better than the crazy crash I always got from coffee. It also helps to boost your metabolism and regulates your blood sugar levels. Also, something a lot of people don’t know about matcha is that you are actually consuming the tea leaf, rather than steeping it and drinking the water from it. Therefore, you are getting a much higher concentration of green tea antioxidants, amino acids, vitamins, minerals and fiber.
All these things together, with the added bonus of being able to customize and create delicious tasting matcha concoctions every morning, has made a convert out of me. And speaking of tasty concoctions, let me introduce you to my favorite go-to matcha latte.
One of my favorite parts about the morning is the routine that I go through to make my matcha. It definitely is a process, but it helps me to wake up and get into the groove of my morning. So let me walk you through the process, step by step. Because that’s probably why you started reading this long-winded post in the first place.
HEAT YOUR WATER! Something a lot of people don’t know is that you can NOT use boiling water to make your matcha. Actually, most tea should not be made with boiling water, as the heat breaks down the leaves and leaves it tasting bitter or flavorless. With matcha, actually the cooler the water, the more the flavor of matcha comes out. At my house I have a tea kettle with a temperature setting on it that allows me to choose the heat of my water depending on what kind of tea I am making. However, you can boil your water as normal and then just let it sit for a couple minutes to cool down.
MIX YOUR WATER AND MATCHA. Pour a small amount of the water over your matcha (1/2tsp – 1tsp) in a mug and whisk together until smooth and declumped. I always say, when you’re first trying matcha (especially a nice culinary grade) start off with a 1/2 tsp and then work your way up to a full tsp. You can buy a matcha whisk off amazon for cheap, or try mixing with a fork. Since I eventually blend mine anyways, this step isn’t super crucial. But I feel like it tastes better when the matcha is fully incorporated prior to blending, and helps give the matcha a gentler treatment.
ADD MORE WATER/MILK. Fill your mug to your desired amount of water, keeping in mind that it will froth up a bit after adding your goodies in the blender. Also, if you are choosing to make your latte with milk, you would fill your mug up with milk rather than the additional water. My favorite thing to use is my homemade hemp milk.
ADD YOUR GOODIES TO YOUR BLENDER. My favorite matcha latte consists of 1TBS of coconut butter for creaminess (if you haven’t tried this, you haven’t lived), 1-2 scoops of collagen peptides for the frothy texture, & a dash of cinnamon. Sometimes I will add a splash of maple syrup if I am feeling a little sweet, but the coconut butter usually gives it the perfect amount. Other add-ins include MCT oil, adaptogens, ghee butter, coconut oil, or any other healthy additions you can think of!
POUR YOUR MATCHA IN & BLEND! After all your ingredients are in the blender, I usually blend for 1-2 minutes on a medium setting. I use my Vitamix, but if you are using another blender make sure it has a hole on the top so that the steam can escape.
POUR & ENJOY! Take a sip and make sure the proportions are to your liking! Then kick back and enjoy the creamy goodness of your perfect matcha latte! (NOTE: You can totally make this iced! When icing it, add less water to your original mixture. Maybe fill the cup up halfway, or less. Then once it is done blending, pour over a cup-full of ice!)