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Creamy Adaptogen Matcha Latte
Earthy matcha meets rich coconut butter in this calming morning ritual. You'll find a balanced blend of maca and ashwagandha mixed right into the base, offering a gentle start to your day. Macadamia nut milk and light coconut milk froth together beautifully, creating a luxuriously creamy texture without any dairy. Sweetened with just a touch of maple syrup, it's a comforting drink that sets a peaceful tone for whatever lies ahead.
Equipment
- Stovetop
Ingredients
- 1¼ teaspoons matcha powder
- 1 tablespoon maple syrup (or a few drops of stevia)
- 1 tablespoon hot water
- 1 tablespoon coconut butter
- ¼ teaspoon maca powder
- ¼ teaspoon ashwagandha
- ¾ cup (180 ml) unsweetened macadamia nut milk (or other plant milk)
- ¼ cup (60 ml) canned light coconut milk
Instructions
- 1Place the matcha powder, maple syrup, hot water, coconut butter, maca powder, and ashwagandha into a mug. Whisk vigorously with a bamboo whisk until smooth. A thorough whisking prevents any bitter clumps of matcha.
- 2Heat the macadamia nut milk and coconut milk in a small saucepan over medium-high heat. Use a handheld frother to aerate the milk mixture while it warms.
- 3Hold the mug at a slight angle and gently pour the hot, frothed milk over the matcha mixture.
Notes
- Sweetener: Substitute a few drops of stevia for the maple syrup if you prefer a sugar-free option.
- Swaps: Any preferred plant milk works beautifully in place of the macadamia nut milk.
- Presentation: Use a toothpick to draw a delicate design in the foam right after pouring.
Recipe Details
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