I personally CANNOT live without matcha. I don't drink coffee, so this has been a life-saver for me. I have to have matcha every single day! If not on a latte, I add it to my smoothies.
Matcha is a special type of powdered green tea that is grown and produced in Japan (in most cases). The green tea leaves are shaded from the sun for the last few weeks of their growth, increasing the chlorophyll content and creating a gorgeous green color. Then, the leaves are carefully ground with stone grinding wheels to produce a fine powder. In fact, only 1/2 tsp is needed to brew a traditional cup of Matcha. My go-to is this recipe by the lovely Candice Kumai - check out her blog she is the bomb!
Here’s what you’ll need:
-A chasen bamboo whisk or a high powered blender (like this set).
-Matcha powder from Japan (Look for ceremonial grade from Japan). Click here for the one I use.
-Boiled water, cooled for 5 minutes
-Almond or coconut milk (unsweetened saves you inflammation + sugar)
-Coconut butter (optional if using a blender only, adds satiation)
1- Boil water and cool for 5 minutes to 175-185 degrees F, matcha is best made with water slightly under boiling.
2-Add your matcha powder to your chawan (matcha bowl) or a bone dry blender and sift slightly with your bamboo whisk.
3- Add slightly cooled after boiling water. Whisk in M and N motions causing your chasen or blend on high.
4-Add your almond, coconut milk or milk of choice. Add coconut butter in to blender only if using. Blend on high or whisk in milk.