Welcome Fall! The air actually cooled down for a few days there. We were having nearly 90 degree days at the end of September, it felt like Fall would never arrive. But it did. Here it is. I love each season, especially the changing of the seasons so I didn’t hesitate to enjoy a Matcha tea latte on the first cool morning. While you can drink a latte in any season, I always associate them with fall. This is my first fall being dairy free so I knew I had some experimenting to do. I was first introduced to Matcha Tea when I was about 9 years old and enrolled in a Japanese brushwork class. The instructor started each lesson with her own mini-tea ceremony. All of the students would sit on the floor in a circle and mix our own tea our of the bright green Matcha powder and I loved it!
Ingredients:
1/2 C. full fat coconut milk (I prefer coconut milk to almond milk when heated)
1/2 C. water
1 tsp. Honey (This is optional, I like my lattes sweeter than when I drink regular steeped tea)1 tsp. Matcha tea powder
1/2 C. full fat coconut milk (I prefer coconut milk to almond milk when heated)
1/2 C. water
1 tsp. Honey (This is optional, I like my lattes sweeter than when I drink regular steeped tea)1 tsp. Matcha tea powder
Directions:
Mix the honey into the coconut milk and heat in a small sauce pan.
Boil the hot water.
Place the Matcha powder into your favorite mug (I find it easier to use a wide mouth mug for lattes). Pour about half of the water into the mug and whisk with a bamboo whisk. Keep mixing to make a thick green paste.
Add the remaining water and half of the coconut milk mixture to the paste and stir.
Using a hand-held frother, mix the remaining coconut milk until light and foamy.
Add the foamy coconut milk to the tea and enjoy!
Mix the honey into the coconut milk and heat in a small sauce pan.
Boil the hot water.
Place the Matcha powder into your favorite mug (I find it easier to use a wide mouth mug for lattes). Pour about half of the water into the mug and whisk with a bamboo whisk. Keep mixing to make a thick green paste.
Add the remaining water and half of the coconut milk mixture to the paste and stir.
Using a hand-held frother, mix the remaining coconut milk until light and foamy.
Add the foamy coconut milk to the tea and enjoy!
If you don’t have a milk brother simply add all the coconut milk at once instead.
Enjoy your Matcha dairy free latte any time of the day. I like to take a moment to myself, to relax and renew while sipping my tea. Next I will try a dairy-free, refined sugar-free pumpkin chai! Because: Pumpkin!
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