Matcha Latte

Matcha Latte Pic.jpg

Matcha is a potent form of green tea found in Asia, but specially celebrated in Japan. Unlike other teas, or coffee, the caffeine found in matcha releases into the bloodstream slowly, which leads to a steady sense of alertness (rather than the spike and crash that coffee may cause). It’s also rich with antioxidants and studies show a myriad of health benefits associated with drinking matcha. My favorite aspect of matcha, however, is the ritual of preparing matcha with a traditional Japanese whisk. It helps you to slow down and appreciate your drink. You can drink matcha just after whisking (steps 1-4), or you can prepare it as a latte (steps 5 and beyond). The whisked style will be more bitter, whereas the latte is creamy. If matcha is still too bitter for you, try it with a dab of maple syrup, or honey, or add a date to your blender.



  • ½ tsp ceremonial grade matcha tea

  • 8 oz. hot water

  • ½ tsp cinnamon (optional)

  • 1 tbsp coconut butter



  1. -Heat water (8 oz. for each mug of matcha) to just under 170 degrees F

  2. Meanwhile, sift ½ tsp matcha into mug (repeat for desired number of mugs)

  3. Pour small amount of water into mug with matcha, immediately whisk with traditional matcha-style whisk until frothy bubbles form on surface

  4. Add remaining hot water to mug, set aside

  5. In a blender, add cinnamon and coconut butter

  6. Pour contents of mug into blender

  7. Blend on high for 1 minute

  8. Pour back into mug and enjoy immediately

  9. Sprinkle more cinnamon over the top if desired 


Recipe Key


Best in: Suitable to all seasons (may try iced, or room temp in summer months)

Best for: Suitable to all doshas, particularly supportive to Kapha dosha