Green tea is super packed full of antioxidants. It’s primary antioxidant is called L-Theanine. Matcha has become very trendy in the wellness industry over the last few years because of it’s lower caffeine content compared to coffee and antioxidant benefits. I created this Vanilla Bean Sea Salt Matcha Latte Recipe because I love the health benefits but I am also picky about the flavor. Many of my clients have asked me to share my trick to making the matcha not taste so bitter and grassy.
It seems like every blogger out there has shared their matcha recipe as the BEST recipe ever. I wasn’t planning on sharing mine because it’s a pretty straightforward recipe once you know how to make it delicious.
In 2017, I attended my first Natural Food Products Expo in Baltimore. This event happens twice a year, on two coasts. Thousands of established and brand new wellness brands show up to share their products and food with vendors, practitioners and businesses.
That year it seemed like the big new food trend was matcha because there were at least half a dozen matcha focused businesses in every room (the convention centers are huge, so that is a LOT).
Today, you can find more than 5 million hits on google when searching ‘matcha latte recipes’. I have had some requests for sharing my Vanilla Bean Sea Salt Matcha Latte recipe so here it is!
I originally started drinking matcha due to bad reactions to coffee when I was really struggling with IBS. Coffee and black tea are both diuretics and can dehydrate you easily, especially if you have IBS symptoms from drinking coffee.
This recipe is dairy free, gluten free and based on clean ingredients. The most important tricks in this recipe is the little bit of sweetness from the vanilla, and how the pinch of salt enhances the fatty flavor of dairy free milk to achieve an extra creamy flavor.
My preferred way of mixing the matcha is to use a pump milk frother. I usually heat water in my tea kettle (not boiling hot), and will mix matcha, collagen and maca powder into the heated milk with the frother.
To learn more about pairing flavors and different spices, download my spices toolkit: https://www.theakkitchen.com/Spices
- 1/2 tsp Matcha Green Tea Powder try to use ceremonial and not culinary
- 1 pinch vanilla bean powder OR
- 1/2 tsp non alcoholic vanilla extract
- pinch sea salt
- 1/2 tsp maca powder
- 1 tsp maple syrup or coconut sugar optional
- 1 tsp collagen peptides optional
- 1 tsp MCT oil optional
- 1/2 cup dairy free milk don’t use coconut
- 1/4 cup hot water not boiling, optional
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Heat water and milk separately until hot (not scalding, do not overheat the water or it will make the tea very bitter)
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In a blender or frother, add warm milk, MCT oil, collagen, sweetener, maca powder, salt, vanilla and matcha green tea powder.
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Blend everything until smooth and lumps are worked out. Some people will use a ceremonial whisk to blend the matcha with the water first. You can do this or just blend everything together. I prefer to dissolve the sweetener and vanilla in my cup with warm water then blend everything else in a frother (see photos for recommendations).
If you want a creamier drink, use less water and more milk (you can do 100% milk if you choose and can blend everything well)
