The pandemic has forced us inside. We can’t go and get our perfect matcha or coffee orders at our local coffee shops as often. I don’t know about you, but this has led me to try and create the best at home recipe I can for my daily cup of matcha. I think I’ve done it. Below is a step-by-step recipe of how to create the perfect one at home, and it saves you money too!
- Make your own milk. I personally enjoy almond milk in my matcha because the nutty flavors pair really well with the earthy flavors of the matcha.
- First, you’re going to take a couple of handfuls of raw almonds, place them in a bowl with enough filtered water to saturate them, and let them soak overnight.
- Second, the next day, strain the almonds and place them into a blender, add a more generous amount of fresh filtered water and some Himalayan pink sea salt, and blend until the almonds are just tiny pieces and it appears to be a milky consistency.
- Third, take a cheese cloth and a mason jar or container that you can easily pour from, and pour the milk from the blender, straining the bits of almonds and viola! You have almond milk. It keeps in the fridge longer if you add a generous amount of salt, as it acts as a natural preservative. It keeps anywhere from 4-6 days.
- I think making your own milk is fun, quick and easy. It almost makes you appreciate what you eat and drink more when you make things yourself.
- Find a matcha that you like. My personal favorite is Rishi, it’s sustainability made, directly traded and the flavor is richer. I am just using one from Whole Foods at the moment.
- You can choose to make this hot or cold. Take a small bowl, or matcha bowl if you have one, and place about 2-3 teaspoons of matcha into the bowl. Most recipes call for ½ teaspoon or 1 teaspoon, which is the traditional way to make matcha. I personally like more matcha, so I use a larger amount.
- Fill the bowl with approx. 6-8 oz. of hot or cold water into the bowl.
- Take a matcha whisk (traditionally made from bamboo, as it can finely separate the powder so there are no clumps, unlike a regular whisk), or a regular whisk if that’s all you have and whisk until finely blended. If you’re finding clumps, add more water and whisk more.
- Pour the matcha into a mug or cup. Add in however much almond milk you want into the matcha. I prefer my perfect cup to be mostly matcha with a splash of milk.
- Optional: Add collagen. If you want your skin to look more plump and fresh, I suggest adding collagen. Collagen also froths really well, so it makes the matcha even more creamy and delicious. I add one scoop of Vital Proteins Collagen Peptides into the matcha and froth everything together.
- If you have more of a sweet tooth, or maybe don’t like the earthy flavor as much, you can add cinnamon to sweeten!
That’s it! I’ve found it’s perfect for a healthy morning pick-me-up as an alternative to the caffeine jolt you get from coffee. It’s calming and filled with tons of vitamins and antioxidants. It’s also much better for your gut health, as it does not produce an acidic environment in the body like coffee. I hope you try this recipe if you’re a fellow matcha lover or even if you’re looking to try something new.