Learn how to make the easiest Dairy Free Matcha Latte. You don’t need a whisk, clean up is a breeze, and you’ll love how creamy and frothy it is!
It’s been a LOOOOONG time since I made a video, and I’m so excited to be back with a new one! I was really busy for the past several months working on my Korean Paleo Cookbook and haven’t had the time, but I really do enjoy making video and they are super fun for me. If you enjoy my video above, make sure to subscribe to my YouTube channel! I plan to bring you more videos in the future.
Today, I want to share how I make my matcha latte. Every time I post my matcha on Instagram, I receive several questions on how I make it so I’m finally sharing my matcha routine with you that I can point my readers to it whenever you are curious. It’s actually super duper easy and quick, and I don’t use a matcha whisk or strainer or a large blender. Clean up is a breeze and it makes the frothiest, smoothest matcha!
The image above shows some of the ingredients I use in my dairy free matcha latte and I want to break them down for you:
- Ippodo matcha: I’ve been loving matcha ever since I brought some back from Japan when I traveled there, and I couldn’t find one that matched up to their quality and taste until I found Ippodo’s. Their matcha is so vibrant in color, harvested right, and it’s from Japan, and you won’t want to try other brands after you try theirs. You can save 10% off with my code WGGA10 here!
- Grass fed collagen: Whether I’m drinking coffee or matcha, I always add a scoop of collagen. It has helped so much with healing my gut health, helping my hair and nails grow, and it’s also great for skin as well. I highly recommend Perfect Supplements’ Collagen Peptide because it’s high in quality, grass fed, and you can’t taste it at all. Get 10% off all their Perfect Brand products with code: GREATGRANDMA10!
- Bulletproof Brain Octane Oil: This is an optional ingredient, but I love how much focus and energy it gives me in the morning. Naturally found in coconut oil, Brain Octane is quickly absorbed and changed into ketone bodies, giving you energy for better physical and mental performance. The caprylic acid in it is great for combatting digestive issues like candida and yeast. I highly recommend you start out with 1 teaspoon a day and work your way up because it can be a bit too much on the digestive system if you take too much in the beginning.
The rest is super simple. Place the ingredients in a mug and blend everything with an immersion blender (one of the cheapest, most useful tools in my kitchen). It takes just minutes to make, AND you won’t even have many dishes to do afterwards. It seriously makes the creamiest and frothiest matcha latte!
Dairy Free Matcha Latte
- Immersion blender
- Using a stovetop or an electric kettle, heat water to a boil.
- Let the steam escape from the water for about 1-2 minutes, so it's hot but not boiling.
- In a mug that's big enough to fit the head of the immersion blender, add coconut milk, matcha, collagen, and Brain Octane Oil, if using.
- Fill the mug a little less than halfway with hot water.
- Lower the immersion blender and start blending. Blend for about 1 minute until the matcha is dissolved and foamy.
- Fill the rest of the mug with hot water.
- Stir, and enjoy!
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