Sugar Cookie Matcha Latte
My go to morning drink has always been matcha, and I always feel so great after drinking it! I am sensitive to caffeine, so matcha works great for me because it also has L-theanine in it, which gives a calming effect. It is also packed with antioxidants! This Sugar Cookie Matcha Latte has been on repeat this month, and I had to share it because if you're a matcha lover, I know you will enjoy it too. It has such a fun festive flavor and the whip cream and festive sprinkles are non negotiable!
Equipment
- 1 matcha bowl or mixing cup
- 1 hand frother or milk frother.
- matcha sifter
Ingredients
- 1/2-1 tsp matcha powder(ceremonial grade is best)
- 1/2 cup hot water(preferably between 175-180 F so the matcha doesn't taste as bitter)
- 1/2 cup almond milk(I love Three Trees Pistachio Almond milk for this recipe 💚)
- 1/2 cup full fat coconut milk(from the can)
- 1-2 tbsp maple syrup(or a few drops of monk fruit for low sugar)
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tsp vegan or grass fed butter
- Dairy free whip cream(optional)
- festive sprinkles(optional)
Instructions
- In a bowl, sift the matcha powder and then add the hot water.(Make sure to not use boiling water but water preferably 175-180 degrees. If you use too hot of water the matcha may become more bitter.) Use a bamboo whisk or hand frother to froth up the matcha.
- In a milk frother or small sauce pan on the stove, add the almond pistachio milk, coconut milk, maple syrup or monk fruit, vanilla extract, almond extract, and butter.
- Prese the warm froth button on your milk frother(or if warming up in a sauce pan heat over medium, but don't let it boil. Then froth up using a hand frother.)
- In a mug, add the matcha tea and then pour over the sugar cookie milk mixture.
- Top with the whip cream and festive sprinkles and enjoy!