December 10, 2019
Matcha is great coffee alternative packed with nutritional benefits. This highly concentrated green tea powder had approximately 70 mg of caffeine per teaspoon, it can be used hot, cold, in smoothies and baking.
These are some of the benefits of matcha.
- Abundant in antioxidants
- Metabolism booster
- Anti-cancer catechins
- Anti-aging by reducing inflammation and oxidization with chlorophyll
- Lowers bad cholesterol
- High in L-Theanine which helps reduce anxiety
- Rich in fiber and vitamins C, A, E, K and B-complex, selenium, chromium, zinc and magnesium
I’ve been experimenting with different matcha recipes the past few years. I must be honest, the first time I tried making my own matcha latte I was pretty disgusted with the taste. It was extremely bitter compared to the ones I was used to at coffee shops. I don’t enjoy the taste of coffee or the side effects so I continued to try different combinations.
The combination of banana and maple syrup creates a sweet, smooth & frothy texture. The coconut whip cream gives an added bit of flavour with the benefit of healthy fats from the coconut cream.
I wouldn’t suggest pairing this latte with a large breakfast as it is quite filling!
Coco-Bana Matcha Latte
- 1/2 large ripe banana
- 1/4 cup unsweetened vanilla oat milk
- 1-2 tablespoons maple syrup (or sweetener of your choice)
- 2 teaspoons of matcha
- 1 cup of hot water
- Add it all to a blender
- Blend until frothy, approximately 30 second on high
For the coconut whip cream:
- 1 can of refrigerated coconut cream
- 1 teaspoon pure vanilla extract
- Spoon out hardened coconut cream, leaving the water at the bottom of the can.
- Add vanilla.
- Mix on high until the peaks are stiff.
- Add a large scoop (or two)
- Serve in your favourite extra large cup!
Hope you enjoy!