Coconut Matcha Latte (Vegan & GF)
I’m not sure if I’ve mentioned this before, but I seriously can’t stand coffee.
Don’t get me wrong - in sweets, I think coffee is amazing. Tiramisu? Sign me up - that’s always been my favorite cake, hands down. Coffee in ice cream? A genius idea that I wish I’d invented.
But giving me a cup of coffee is a mistake that few have dared to make.
Okay, it’s not that dramatic, but I think you get the point.
I’ve seriously tried making coffee a few different ways over the years. Milk, sugar, creamer, anything to help me stomach it. In all honesty, I adore the smell of coffee - it’s one of my favorite smells. But, simply put, I cannot drink the damn thing.
So, long story short, matcha is my main girl. In the mornings, when I have a full day of classes and/or work, I make either a matcha latte or matcha lemonade and LET ME TELL YOU: that stuff keeps you going. I truly have no clue how much caffeine is in a teaspoon or two of matcha, but all I know is that when I start my morning off with it, my energy throughout the day is so much more consistent.
So, for all you that can’t have coffee or wish to try an alternative, here is an epic matcha latte that is so easy it’ll knock your fuzzy little slippers right off.
Coconut Matcha Latte
3 cups plant-based milk
2 Tbsp coconut cream
2 Tbsp matcha powder
3-4 Tbsp maple syrup
Pinch of salt
In a blender, blend all of these ingredients until smooth and frothy and store in the fridge. This makes a large batch, so I usually keep it in a large mason jar in the fridge for the entire week, and pour as needed. Sometimes I heat up the portion I want to drink, and other times I just drink it chilled!