Vegan Matcha Latte
I'm not a coffee drinker.
I know, I know. I know. I'm insane.
I began drinking matcha a couple months ago, and love the creative energy and focus I get from it. I remember the first time I tried it - the earthy flavor was such a wonderful surprise - I truly had never tasted anything like it. The vibrant green color adds the perfect punch to my morning mugs, and I can't seem to quit sipping on it. If you haven't tasted Matcha before, I suggest you try.
*First things first. Buy high quality Matcha. If you skimp out on this step, you might not get the best results. Matcha at it's purest form shouldn't be too bitter, or too sweet, but just right. I got my Matcha recommendation from Lee From America, and so far, it's been my favorite.
- 1 tbsp Harney & Son's Matcha Unjonotomo
- 1/3 c. Almond Milk *or any other nut milk of your choice
- 1 1/2 c. almost boiling water
- 1 tsp. Sun Potion Cordyceps
DO IT TO IT
Measure out 1 tbsp. of your Matcha, and sift it through a strainer into a blender. The strainer will remove any and all clumps. Add your near boiling water into the blender, as well as your nut milk. I love Sun Potion's Cordyceps, which is great for hormone balance, so I add this last before blending. Secure your blender, and let is blend on low for about 2 minutes.
Pour, sip, and don't share a drop. <3