I’ve been really into matcha lately, and this recipe has to be my favourite! It’s creamy, rich and refreshing – perfect for a hot Summer day.
Why consume Matcha daily?
Matcha tea is unique because the process of shading and harvesting increases the content of L-Theanine, an amino acid that helps balance the caffeine. While matcha may contain the same caffeine as other types of tea, the L-Theanine is known to create calmness without drowsiness.
Another benefit to Matcha is the high concentration of antioxidants. One study found that Matcha has 137 times the polyphenols (notably, epigallocatechin gallate (EGCG)) than regular green tea. (1) In fact, this type of green tea contains over 60x the antioxidants of spinach and 7x the antioxidants of high quality dark chocolate.
There is some evidence that these polyphenols may have a protective effect against some types of cancer. source:
Ingredients:
⌁1 tsp of matcha tea powder
⌁1 cup of Koko dairy free milk
⌁1 tsp of coquito palm syrup or maple syrup
⌁1 tbsp coconut whip
⌁Ice
Method:
In a glass, combine the matcha with a few tablespoons of your milk of choice and whisk well (I use an electric milk frother).
Add the syrup and mix again.
Add the ice as well as more plant milk to fill the glass, then top everything with coconut whip (I simply whipped some full fat coconut milk from a refrigerated can).
Now you’ve got yourself a healthy, refreshing treat!
