Metabolism Boosting Coconut Matcha Latte
I’m a coffee lover. Actually scratch that, I’m probably more of an addict. I just love my coffee, and that love has grown even stronger now that I have a Nespresso machine at home! I believe that good quality organic coffee drunk in moderation can be included as part of a healthy approach, and even though I manage to keep my fix to once a day, I am at the point where I feel like I need a hit to get going.
I’d like to reduce my coffee dependance, but sometimes I just crave a foamy latte!
Enter matcha! I’ve been a fan of matcha green tea for years, but usually it makes its way into my diet via smoothies. I’d made the odd latte with it but it never became much of a habit.
If you’re not familiar with matcha, it’s basically very pure powdered green tea leaves. It’s exceptionally high in antioxidants and metabolism boosting compounds. It also has a very particular taste that I love. There’s many great places you can purchase matcha. I’ve used and loved EatClean Tea, Tea Pigs, PureChimp, and TeaTox.
We want to be boosting our metabolisms as this is the rate at which our: body uses energy, which supports weight loss.
In this recipe, I combine matcha with another powerhouse superfood coconut oil. Coconut oil is another metabolism boosting food full of medium chain fatty acids which are used by the body in a different way to other fats. Combined, they create a delicious metabolism boosting drink with a light caffeine kick.
I’ve been drinking this instead of coffee before the gym when I don’t feel like eating anything but need a boost to get going. I sometimes have it sweetened, sometimes not. One day I might use almond milk, another day I just use water, so it’s quite a flexible recipe.
- 1/4 - 1/2 tsp matcha green tea powder
- 1/2 - 1 tbsp maple syrup (or other liquid sweetener)
- 1 cup / 250ml unsweetened almond milk
- 1/2 - 1 tbsp coconut oil
- Place the almond milk in a pan and warm up over a medium high heat.
- Boil the kettle and leave for 3 minutes. Add the matcha powder to the bottom of a mug and add about 1/4 cup / 65 mls of water. Whisk up with the water.
- Take the almond milk off the heat and add the maple syrup and coconut oil. Use a whisk to froth up (or place in a blender to whip up) then pour over the matcha.
- Drink immediately.
- I've given a measurement range as you may enjoy more or less matcha depending on how much you like the taste, and how stimulating you find it. If you've never used it before start with 1/4 tsp. Sweeten to taste using an amount of maple syrup that suits you. More coconut oil will create a richer flavour.
Have you tried matcha yet? Have you had a matcha latte before?
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Laura Agar Wilson is a wellbeing coach and business mentor who helps overwhelmed women live a life of more intention via planning, routines and seasonal living.
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