I’ve been asked a few times if I can share some matcha recipes, and I am delighted to! The best place to start is by sharing my homemade milky matcha along with a lil’ bit of matcha information (I mean ‘what on earth is matcha’ for anyway and what is it good for?).
I am using my homemade hazelnut plant-based milk for this particular recipe (super easy to make and very delicious indeed). You can, however, use any plant-based milk (either from a carton or homemade). Each plant milk will have a different flavour and slightly different outcome, so it is important to experiment and explore to find the one that works best for you.
The recipe is simple. All you need to do is heat up the plant milk in a small pan. You don’t want to over-heat it or boil it to death, as this can sometimes cause the milk to ‘separate’. Just bring it to the point where you see a few bubbles around the edges of the pan and where is hot if you dip your smallest finger in it to test.
At the same time, you need to mix the matcha powder with some vanilla extract and maple syrup, to form a sort of syrup, making sure there are no lumps in it.
Next, you’ll pour in the hot plant milk, mix thoroughly together and hey, magic, there you go. Couldn’t be easier!
A bit about matcha…
Matcha is the finely ground powder of special green tea leaves. The leaves are grown in the shade for about three weeks (inviting much more intense levels of beneficial chlorophyll and theanine). Using the finely ground leaf means that you actually drink the ‘whole leaf’ (rather than just having the infusion from the leaf as you would in regular green tea). In that way, with the whole leaf (in powder form) you benefit a lot more from the nutrients than you would in regular green tea.
Green tea and matcha do contain caffeine, however, the experience is much different to coffee (which can make you wired or jittery). Matcha benefits from the balancing effects of all the other ingredients. It allows for an alert, yet calm experience.
Matcha antioxidant powerhouse…
There is a lot that can be said about matcha. I’ll start by saying that matcha is an antioxidant powerhouse. It is said to have 137 times more antioxidants and 10 times the nutritional content of regularly brewed green tea.
The calming & anti-anxiety effects of matcha
One of my favourite things about matcha (and perhaps the biggest reason I was drawn to this green leaf in the first place) is that it contains L-theanine. L-theanine is an amino acid with an ability to induce peace and calm. When I researched this last year, I kept reading that perhaps the best way to ‘take’ l-theanine is in green tea (matcha is a type of green tea, perhaps the most powerful type of all).
So effectively matcha imparts relaxation of the mind, whilst allowing a sustained alertness at the same time.
Finally, I do recommend my hazelnut milk for this recipe. It’s easy to make and tastes delicious. You can check it out here: Trinity’s Homemade Hazelnut milk Recipe
However, if you don’t fancy making your own milk then try out any plant-milk instead. Cashew, soya and oat milk all have slightly different outcomes but work nicely. Some people like almond or coconut too.
- 250ml (1 cup) hazelnut milk (or other plant milk)
- 2 teaspoons organic matcha powder
- 2 teaspoons maple syrup
- 1 teaspoon vanilla extract
- Heat the plant milk in a saucepan. Be careful not to over-boil it, as plant milks do sometimes separate if they are cooked to intensely. You need to gently heat it, bringing it to the point where bubbles start forming around the edge of the pan (and it should also be hot to touch if you dip your little finger in).
- In the meantime, mix the matcha powder, maple syrup and vanilla in a mug until there are no lumps and everything is evenly mixed in.
- Once the milk is hot, then pour into the mug with the matcha mix and rapidly stir.
- Enjoy immediately.
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