Matcha is my absolute favorite morning drink. Since giving up coffee two years ago (it stoked my anxiety), it’s become a coveted morning staple. Not everyone loves matcha. I think that comes down to cafes and coffee shops making subpar or overly sweetened matcha drinks. Most people and restaurants buy low grade matcha (cheapest option), which is bitter, too earthy and tastes more like the almond milk it’s combined with than the actual flavor of matcha.
I recommend ceremonial grade matcha for the highest amount of the antioxidant epigallocatechin gallate (EGCG), health benefits, and the best flavor. Here are a few brands that I prefer: Wild Foods Matcha, Matchaful Organic Emerald or Single Origin, or Mizuba Tea Co.
It is true that hot water should not be over 180 degrees for your matcha tea and lattes. For baking, no need for ceremonial grade matcha.
High quality matcha from trusted companies is important because of potential lead contamination (tea leaves can be a source of lead and matcha is made from tea leaves). Companies that consider country of origin (Japan preferred, I don’t buy matcha from China), field location, and age of leaves upon sourcing are on it – buy from them. Once you open your matcha, store it in an airtight container in the fridge to preserve it’s flavor and sensitive compounds (and use within 6 months).
Sweetener-free, Whole30 Compliant, Vegan Matcha Latte
In a blender, blend the following ingredients together for 1 minute:
- 12-16 ounces hot water (170 degrees or below)
- 1 teaspoon ceremonial grade matcha
- 1 tablespoon coconut butter
- 3-4 shakes of Ceylon cinnamon
- 20-30 grams of collagen powder (optional for vegan)
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