Creamy Matcha & Ginger Latte

I fell in love with Matcha when we were in Japan for our honeymoon, as loose leaf green tea is barely a thing there. Matcha is a complete norm and would come with every meal, so I was far too excited. It’s insanely high in antioxidants (137 times standard green tea), can help fight off cancer, speeds up recovery from exercise, and gives you a good old boost in energy. For extra (optional) goodness, I’ve added ginger, gelatin and ashwaghanda to support my adrenals and stress response. 

INGREDIENTS

1 1/2 cup coconut milk (I use Ayam coconut milk or a few tablespoons of the coconut cream with water)

1 tsp vanilla essence

1/2 to 1 tsp Matcha Powder - Matcha Maiden and Sun Potion are two of my favourites 

1/2 teaspoon ashwaghanda 

1 tsp ginger powder

1 Tbsp gelatin (optional, though makes it extra frothy and creamy)

1 tsp your choice of sweetener, or liquid stevia drops to taste 

METHOD

1. Combine a little of the coconut milk and gelatin, and set aside to bloom for a minute or two. 

2. In a low heated saucepan or Thermomix, add all of the ingredients and heat until the gelatin has dissolved through. This will take no more than 5 minutes. 

3. Blend on medium to high speed until frothy and creamy. You may use a stick blender, a regular blender or I use a Thermomix as it allows you to do the heating and blending in one. 

4. Serve hot, enjoy and savour every decadent sip!