Over the last few weeks I’ve become totally obsessed with matcha lattes. It came to the point where I was having about 3 a day and was struggling to think of anything else I wanted to eat or drink. I managed to cut back to just 1 a day though after realising a pot of matcha would only last me 10 days if I kept having 3 a day…
Having never been a coffee fan, I’m so happy to finally find a warm milky drink that makes me feel zingy and awake without leading to an energy crash. It’s become my mid-morning or early afternoon saviour when my energy levels start to drop and really helps to stop sweet cravings and make me feel full but not sick. I particularly like having a mug of this before an evening yoga class because it helps my mind to focus and wakes me up ready to move my body.
Because I follow a plant-based diet, I always use vegan milk alternatives, and my favourite for this one is oat milk because of its mild creamy flavour. You could make this with any other milk of your choice however (like almond, cow, cashew, soya etc.), though I’m not sure how nice coconut milk would be… If you do try it with coconut milk, I’d love to know what it’s like!
I normally make mine with this plain matcha powder, but sometimes I also like to use this minty matcha powder which is really uplifting and refreshing. You can use any type of matcha powder for this, including flavoured ones like these if you want to!
- 1/2 tsp matcha powder (I use this one)
- 1/2 tsp maple syrup
- 1 cup/mug oat milk
- Measure out the milk into a mug and pour into a pan.
- Heat the milk over a medium heat until hot, but not boiling.
- Whilst the milk is heating, add the matcha powder and maple syrup to the mug and stir to make a paste.
- Once the milk is hot, add 2/3 to the matcha paste in the mug and stir until fully combined.
- Whisk the remaining milk in the pan with a normal hand whisk or an electric one to make the milk frothy.
- Add the frothed milk to the latte and enjoy!