Matcha Drinks



Sarah from California has created the perfect morning pick-me-up for Matcha lovers on her beautiful blog, Snixy Kitchen, packed with protein, fiber, superfoods, and healthy fats, and is completely vegan.

Go ahead and call it a smoothie, but trust me, this is so much creamier and dreamier than your average smoothie. It’s rich, thick, and tastes way too sinful for breakfast.




2¼ cups lite coconut milk, stirred, divided
½ cup water
12 dates, pitted
½ cup oats
20 fresh mint leaves
4 teaspoons Encha Culinary-grade Organic Japanese Matcha
2 tablespoon coconut oil
2 tablespoon chia seeds
1 teaspoon flax seeds
½ teaspoon vanilla extract
Optional, for topping:
1 can coconut cream, chilled for 24 hours (for whipped coconut cream)
½ teaspoon vanilla extract
1-2 tablespoons cacao nibs
Makes 2 large milkshakes



Do ahead: Pour 1¾ cups of the coconut milk (about 1 can) into an ice cube tray and let chill at least 4 hours or overnight, until solid.

Pour boiling water over the dates and let sit for 5 minutes to loosen them up. Rinse with cool water and drain well.

In a blender, combine the coconut milk cubes with the remaining ½ cup coconut milk, drained dates, and the rest of the ingredients. Blend until completely smooth. Divide between two cups (or store half in a sealed jar in the fridge for up to 48 hours).

If making whipped coconut, transfer only the solidified cream off the top of the chilled coconut cream can into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until it begins to thicken. Add the vanilla extract, and continue whipping until stiff peaks form. Spoon this over the top of the milkshake just before serving.

Sprinkle with cacao nibs and serve with a thick straw.