Matcha Drinks



Since Sophie from WholeHeartedEats doesn’t really love the seaweedy way Matcha tea can tastes, she opted for a fancy matcha latte. This recipe is based on what she recalled from the matcha bar Chalait in NYC, mixed with a few hippy-dippy ingredients like toasted coconut, maca, and some lacuma for fun. The results were a thick, sweet, and creamy drink that was rich like a cocoa.




1/2 Cup Toasted Unsweetened Coconut
1 1/2 Cups Water
1-2 tsp. Liquid Sweetener, more or less to taste
1/8 tsp. Vanilla Extract or Paste
3/4 tsp. Encha Culinary-grade Organic Japanese Matcha
1/2 tsp. Maca (Optional)
1/2 tsp. Lacuma Powder (Optional)
Serves 1



Begin by combining the coconut, water, sweetener, and vanilla in a blender and puree until smooth. Pass the mixture through a mesh bag, squeezing out all the milk and set the pulp aside for another use.

Rinse out the blender and set aside for later.

Next bring the milk to a simmer on the stove top before whisking in the matcha, maca, and lacuma. Once the mixture is warmed through, add it back in the blender to blend until frothy. Alternatively, add all the ingredients to clean blender and blend until until the mixture is warmed by the blender and becomes frothy. Taste and adjust the sweetness if needed.