In a previous post I mentioned how I used to think that drinking 1-2 Grande Unsweetened Soy Green Tea Lattes from Starbucks a day was a "smart choice." It wasn't until I realized how much sugar was in them (34g.. and that's without sweetener or whipped cream!) that I looked into how I could make my own at home. Not only is it super simple and delicious to do, but it saves a bunch of money!
Matcha is an incredible source of antioxidants, amino acids, and chlorophyll (this is where it gets it's stunning green color). It's relaxing, helps us to focus, and is incredibly delicious. Matcha is a great replacement for coffee, as it does contain caffeine (it's also just great as a treat!).
To make a homemade matcha green tea latte, you'll need:
- Homemade Nut Milk (see below!) or your favorite Non-Dairy Milk
- Matcha Green Tea Powder
- A whisk (bonus points for bamboo!),
- A milk frother or a blender
- Your favorite, cozy mug
Homemade nut milks made from activated [soaked and/or sprouted] nuts (and/or seeds!) is a super easy and incredibly decadent way to get your good fats, vitamins, minerals, and protein. Plus, when you make it yourself, you can sweeten it just the way you like (or don't like), add your favorite spices, make new concoctions (pistachio mint milk, lavender hemp milk, hazelnut cacao milk...), make it any color (pink and blue are my favorites), and most importantly you know exactly what is going into it. You are in control of what you put into your body, which is so powerful.
- To start, choose your base (almonds, walnuts, cashews, pistachios, pumpkin seeds, Brazil nuts, hemp seeds, sesame seeds, etc), which can be one or a combination of seeds/nuts.
- Next, soak your base* in a bowl or mason jar for 3+ hours, or as long as overnight.
* Some bases, like hemp seeds and sesame seeds, don't need to be soaked.
- Once soaked for at least three hours, rinse and add to a high-speed blender. Cover with water,* add a pinch of pink or sea salt, a splash of vanilla (optional), and any add-ins (I love to add 4 soaked dates and a sprinkle of cinnamon). Blend to combine.
* The more water you add, the more "liquidy" your milk will be. For example, if you add just a bit of water, you'll have coffee creamer consistency (yum!). Usually, the ratio for a normal "milk" is 1 cup base (soaked nuts/seeds): 4 cups water. Play around with this ratio and see which you prefer!
- From here, you'll need to strain your milk. I use a "nut milk bag," which you can find in any natural foods store (Whole Foods or Mom's Organic Market are two examples) or online for less than $10. I've had mine for years, and even though it's stained from making a turmeric milk experiment (oops), it still gets the job done. You can also use a really fine sieve or cheesecloth. Grab a pitcher or large bowl and pour the blended milk through the bag. Once the majority of the liquid is through, squeeze the bag to release the rest of the liquid. You'll end up with "nut pulp" that you can use in a number of ways (I love to add the pulp to protein shakes for a little extra oomph, use it to make raw cupcakes (!), or use it in these Chocolate Chip Peanut Butter Cookie Bars).
Homemade nut milk stays fresh in the refrigerator for 5 days. My current favorite recipe makes four cups:
- 1 Cup Almonds, soaked overnight
- 1/2 Cup Brazil Nuts, soaked overnight
- 4 Cups Filtered Water
- 4 Dates, pitted and soaked
- Splash of Vanilla, 3 Shakes of Cinnamon, Pinch of Pink or Sea Salt
Homemade Matcha Green Tea Latte
- 1/4 Cup Hot Water (not boiling!)
- 3/4 Cup Homemade Nut Milk or Favorite Non-Dairy Milk
- 1-2 Teaspoons Matcha Powder
- Optional: Sweeten with a drizzle of Agave Nectar or Grade A Maple Syrup
- Optional: Extra Sprinkle Matcha Powder &/or Spirulina Powder, to dust
1. Add matcha powder and a small amount of the hot water to your favorite mug.
2. Whisk to create a thick paste. If using a sweetener, add now.
3. Froth nut milk with a milk frother or simply add nut milk to a blender and blend to froth (this is what I do).
4. Pour milk slowly into cup, and stir to combine.
5. Dust with extra matcha, spirulina, or your favorite adaptogen for extra magic. Enjoy!
If you're loving the DIY, check out my posts for why & how to make your own PB&J Protein Bars! They're raw, vegan, paleo, and gluten-free! I also created Red Velvet Valentine's Day Protein Bars for Flywheel Sports, check out the post here.