RECIPE: Energizing MORNING Matcha
AUGUST 2023
Although it may be all over my feed now, matcha is nothing new. It’s actually been around for well over a thousand years, originating in China before making its way to Japan. I’ve dabbled with it in the past – experimenting with different brands and recipes – and have finally found the perfect method.
The best matcha I’ve tried so far is by the brand DoMatcha. It has an incredibly smooth taste, is not bitter at all and is of extremely high quality (which I know based on its organic certification and bright green hue). The coconut milk I always use is from Cha’s Organics. It’s free of gums and fillers (the only ingredients are water + coconut), blends easily with the matcha, and is creamy without being heavy. In the past, I’ve used maple syrup as a sweetener and even added a little vanilla. As I’ve become a more frequent matcha-drinker, I’ve switched to honey so the taste of the matcha isn’t overpowered. If you don’t have a matcha whisk, you can use a regular one, a sieve, or even a fork to get rid of the clumps (although the fork isn’t as effective). You can also mix everything in a blender. Find the full recipe below!
Ingredients:
- 1 serving of your favourite matcha powder (I like DoMatcha)
- 2.5 tbsp coconut milk (I like Cha’s Organics)
- 0.5-1 tsp honey (I like BackedByBees)
- 1/3 cup water
- Matcha whisk
Method:
01. Heat water in a pot over medium heat for 3-5 mins.
02. Once hot (not boiling), add in matcha powder.
03. Whisk quickly in zigzag motions until frothy.
04. Add in coconut milk and whisk again until combined.
05. Add honey and keep heat on until honey is fully dissolved.
06. Serve, sip and enjoy!
(Written Aug 2023, edited May 2024)