Iris’ Healthy Matcha Latte Recipe
As someone working night shift at one of Hong Kong's busiest restaurants, I'd be lying if I said I live an extremely healthy lifestyle. But I do believe in taking care of your body in order to perform so I balance my unhealthy habits with good nutrition whenever I get a chance.
I got put onto the idea of healthy matcha lattes by nutritionist Melissa Ramos of Sexy Food Therapy. It’s super healthy, helps you wake up and focus, and is a better alternative to coffee if you suffer from anxiety or caffeine crashes like me.
You can skip the homemade almond milk and substitute it with something store-bought if you can’t be bothered, in which case I would suggest getting the unsweetened kind. However, I do urge you to use the best ingredients when possible, preferably organic, or else you’re missing the point of this beverage. It’s essential to get quality matcha. When in doubt, purchase at a health food store.
Matcha Latte
1 serving
For the almond milk:
1/4 cup organic almonds
2 cups water
1/2 tsp organic vanilla extract
Pinch of (Himalayan) sea salt
For the latte:
1 tsp ceremony-grade matcha
1 tsp (real) honey
If you want to be a hardcore hippie like me, soak your almonds overnight and then strain in the morning. There are possible health benefits to doing this, but this step is absolutely not necessary to make a great almond milk.
In a blender, blend the almond milk ingredients on high until it resembles milk.
Strain using a nut milk bag.
Save one cup of the almond milk in an air-tight container in the fridge for tomorrow’s latte.
Pour the remaining cup of almond milk into a small saucepan.
Over a low flame, gently bring to barely a simmer. It’s very important to take it off heat as soon as it looks like it’s starting to simmer.
If the almond milk is too hot, it will ruin the matcha. (And taste like ass).
Blend the warm almond milk, matcha and honey (or your sweetener of choice).
Enjoy your frothy, nutritious and delicious cup of matcha latte.
Then, proceed to crush your day.