Matcha Meet your Match

What the heck is this green powder everyone is whisking??

How I get my matcha groove on:

* Oat milk
* Grand Cru Matcha
* Coconut sugar
* Ashwagandha
* Collagen
* Cocoa butter
* Pink salt

First, I heat up my oat milk in my milk frother. Then, I grab my matcha bowl and add about 2 teaspoons of matcha and about 3 tablespoons of 75℃/170℉ water (the reason you want your water’s temperature to be under boiling temp is because green tea is very delicate, if you use boiling water you risk burning the tea leaves which will cause your tea to taste bitter). I wisk the matcha mixture in “W” motions (I like using my bamboo whisk but you can use whatever you have on hand) to break down any clumps and create a nice frothy mix. This mixture will be thick but don’t worry you will continue to add more water. Pour this mixture in your mug.

Add another 3 tablespoons of hot water to your matcha bowl and whisk remaining matcha powder until matcha and water is completely combined. Pour this mixture into your mug.

If you are simply making matcha tea, you can stop here, add more hot water to fill your mug, add in any milk products you want as well as sweetner.

If you are looking to heighten the drink to make a frothy latte:

Combine the 6 tablespoons of matha mixture (hot water and matcha powder that you whisked together), 1 tablespoon of coconut sugar, 1 teaspoon of Ashwagandha, 1 teaspoon of cocoa butter, one serving of collagen and a pinch of sea salt in a blender. Blend on high for 30 seconds. In your mug, combine matcha mixture from the blender and frothed oat milk.


Quick facts on matcha:

  • Matcha is made from green tea leaves ground up into a fine powder
  • One cup of matcha is equivalent to 10 cups of green tea as you are ingesting the entire tea leaf
  • Matcha is loaded with antioxidants
  • Matcha has less caffeine than coffee but instead provides you with more sustainable energy and less of a caffeine crash
  • You do not need to purchase a bunch of fancy equipment to enjoy the benefits of matcha

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