I have always been a fan of green tea so when I heard about matcha and the higher number of benefits, I really wanted to love it. Just like turmeric, how it’s made makes a huge difference. The first time I tried matcha it was made with water and it was absolutely disgusting; it tasted like chalk. Mental Block created.
Fast-forward a few years and I tried an iced matcha-strawberry mix from a local business, Gorilla Boost. Mental Block gone.
I learned it is best to get ceremonial grade matcha over food grade. Food grade is for cooking, smoothies, and shakes. Ceremonial is when you want to make a drink (like a latte). The ceremonial blend is also finer and makes it easier for mixing (which was probably my problem the first time I got it – I’m sure it was culinary blend). The ceremonial blend tends to be more costly but for me it’s worth it and just like everything else, I balance out where I splurge v. save.
- 1 Tsp Matcha Powder
- 1 Tsp Navitas Organics Superfood + Adaptogen Blend
- 1 Tsp Laird Superfood Creamer
- 1 Tbsp coconut oil or ghee butter
- 1/2 Tsp honey or agave
- 16 Oz Oat Milk (or whatver milk/milk alternative you prefer)
- Add oil and milk to saucer. Next add the matcha, creamer, and powder (you can also add cinnamon). Using a whisk or immersion blender, mix together all the contents. Let mixture come to slight boil. Add agave to sweeten.