Recipe: Matcha Latte
Post by Olivia Martino Blodgett, Registered Dietitian and Owner
It feels like ages ago that I was bragging about how mellow my summer was. Fall and winter are always our busy times of year at Nourish and I am definitley in the thick of the craziness right now. Although I thrive on being busy, I’m still not quite used to the hecticness and have found myself feeling pretty worn out lately. I have been reaching for an afternoon coffee way more than feels healthy to me.
There is not anything inherently wrong with coffee but when it leads to a dependence and disturbs your sleep cycle, then it can become problematic. I find that if I drink coffee any time past noon I have trouble sleeping at night. The caffeine spike is sudden and I experience a roller coaster of energy for the rest of the day. Matcha on the other hand has only about 70 mg of caffeine in a teaspoon, compared to 150-200 mg in an 8 oz. cup of coffee. I find that it’s just enough to give me an even energy boost without jitters or another crash. Another added bonus is the high antioxidant content of Matcha. If you haven’t given it a try yet, pick some up today at your local tea shop or New Seasons.
Matcha Latte
- 1 1/4 tsp matcha powder
- 1 Tbsp liquid sweetener of choice (honey, brown rice syrup, maple syrup etc., more or less to preference)
- 1 Tbsp hot water
- 1 1/2 cups milk of choice (almond, coconut, hemp, dairy etc)
- Add matcha powder to your serving mug along with sweetener of choice and hot water.
- Whisk with a fork or a metal whisk until completely dissolved.
- Once the matcha is completely dissolved, heat your milk in the microwave or on the stovetop until hot and steamy.
- Pour milk into your mug and enjoy!