Coconut Matcha Latte
We've had some wonderful dessert recipes on the blog in the past few months and have had plenty of requests to share some warm drink recipes to serve them with. This coconut matcha latte is ultra creamy and rich and is amazing on its own or with some chocolate chip cookies, oat bars, or almond breakfast cookies. It's extraordinarily simple to make and takes about 5 minutes all together!
If you haven't tried matcha before, it's of Japanese origin. It's essentially a specific type of green tea leaves that have been finely ground into a powder. Many people have praised it for its gorgeous green colour, or versatility in teas, milks, baked goods, ice creams etc. or for its potential health benefits (more on that below).
I'll be honest, it took me some time to get to know and appreciate matcha and its popularity. I remember trying it in several recipes including baked goods, ice cream and plain jane matcha green tea and thinking 'what's the big deal?' and that it tasted a bit off. I never forced it on myself, but would usually still accept a bite or two from different foods just to give it a try. Eventually the unique and earthy flavours grew on me and I've come to really enjoy having it now and again, especially in this drink. This shows that in some cases, you may need to try a certain food you think you don't like a few times in a few different ways before ruling it out altogether. It may grow on you!
Matcha and health: There have been studies suggesting matcha's beneficial effects through the suppression of blood glucose accumulation in the body as well as the promotion of fat metabolism and antioxidant activities. There is still much to be learned but this shows some interesting and promising evidence of its health benefits!
Coconut Matcha Latte
▸ ▹ Vegan, gluten-free, oil-free, refined sugar-free, nut-free
Yield: 2 servings Prep Time: 3 min Cook Time: 3 min Total Time: 6 min
1.5 cups (375 mL) light coconut milk from can
1/2 cup (125mL) unsweetened plant-milk (I used soy)
4 medjool dates*
1 tsp (5g) matcha powder
Blend all ingredients in a high speed blender until smooth.
Transfer the mixture to a pot on high heat and continuously stir, scraping the bottom of the pot with a wooden spoon to avoiding burning. When the liquid is hot, but not boiling, remove from heat and pour into desired mugs.
Add a few drops of reserved coconut milk to the top to create a latte design, if desired, and enjoy.
*If you’re not using a high-speed blender, substitute for maple syrup instead, otherwise some chunks of dates might remain. I’d recommend 1-2 Tbsp, depending on how sweet you like it.
Pro tip: If you’d like the consistency to be thicker, reduce the temperature while heating on the stove and continue to stir, allowing some of the liquid to evaporate. If you’d like the consistency to be thinner, add more plant-milk.
Variations: add a couple drops of pure vanilla extract if desired.
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