Sharing my healthy, delicious vegan matcha latte recipe.
I tend to get strange looks from people when I tell them I don’t drink coffee. They always ask me how I get through the day and my answer has always been that (a) I despise the taste of coffee and (b) I really don’t need caffeine. While I still don’t have an overwhelming need for help in the energy category, I have become obsessed with enjoying a healthy, delicious vegan matcha latte.
Let me give you a little backstory. I was diagnosed with ventricular tachycardia (also known as V-Tach) when I was 20 years old and playing college basketball (i.e. I had an irregular heartbeat that would cause me to pass out). One of the conditions after they performed a catheter ablation was that I couldn’t consume caffeine for an extended period of time throughout recovery. Once I knew I couldn’t have caffeine, I realized I didn’t need caffeine. I think once I adopted that mindset, I never looked back. Hence, I don’t rely on caffeine to get me through the day, but I do really enjoy the natural energy I get from drinking matcha.
What is matcha?
Matcha is a specially grown and processed green tea. The best of the best comes from Japan where it’s been a part of ritual tea ceremonies for many centuries. Because of the way the tea leaves are processed, matcha is naturally very rich in antioxidants and vitamins, helps with metabolism and contains a natural caffeine. In a nutshell, it’s very good for you (as long as you purchase high quality).
You’ll notice when you’re looking to purchase matcha that there are primarily 2 grades available, Ceremonial and Culinary. If you plan on drinking the tea unaltered, you definitely want to go with ceremonial. If you plan on using it for lattes, smoothies or even baking, then you can go with culinary. I use a culinary grade for make my vegan matcha latte because I don’t ever drink the matcha with just hot water.
To read more about matcha, click here.
When it comes to making your own delicious, healthy vegan matcha latte you will find that you’re going to tinker it to your taste. It’s taken me quite a few months of adding a bit more of this, a little less of that to get my perfect matcha latte. Since I am consciously aware of not wanting unnecessary additives and keeping the drink still in the “healthy” category (you know I’m talking about those lattes at Starbucks), mine is not overly sweet. While you’re getting adjusted to the taste, you may want a bit more maple syrup or a vanilla nut milk to add additional flavor. It’s totally your drink, do what you need to, just keep it within reason!
I was told about the coconut milk + macadamia nut milk latte combo from Minimalist Baker’s matcha recipe. My stomach can be a bit sensitive to a lot of almond milk, and I have found this combo to work really well with a matcha drink. I was using the Milkadamia “Latte” version, which I really really enjoyed, but I opted to recently switch to the unsweetened version to eliminate any extra sugar. I definitely notice the difference, but after awhile you get use to it not being quite as sweet.
The other key ingredient to making a vegan matcha latte is to sweeten it with pure maple syrup. Game. Changer. Even more specific is to find yourself a bottle of vanilla bean infused maple syrup (found mine at Trader Joe’s). Ohhhh it tastes so good! To be honest, I rarely order a matcha latte at cafe’s anymore unless I know they have maple syrup available to use as the sweetener.
These days my typical routine 3-4 mornings a week is to make myself a vegan matcha latte after my morning walk to enjoy while I catch up on my daily blog post reading. It gives me just that extra little bit of energy I need sometimes to really tackle my to-do list. Plus, I feel like an official barista when I whip out my bamboo whisk!
Have you gotten on the matcha bandwagon? If so, how do you like yours made? It’s also really good incorporated into a morning protein smoothie and I’ll be sure to share that recipe real soon as well!
Keep Living a Stylized Life.