I decided to swap coffee for matcha tea this year. I don’t know how long that will last, but to distract me from the gorgeous aroma of coffee brewing, I knew I had to find a way to make matcha more appetising, which is where this matcha and cinnamon latte comes in.
- 100ml plant-based milk
- ½ teaspoon powdered matcha tea
- 100ml just-boiled water
- ½ teaspoon coconut oil
- 1 teaspoon agave syrup
- Pinch of ground cinnamon
- Pour your plant-based milk into a small saucepan and gently warm it. Matcha is renowned for its beneficial properties but it’s important to never boil it, as that depletes the nutrients.
- Put the matcha powder in a bowl with half of the water. Using the whisk that came with the tea or the back of a teaspoon, stir to blend the powder and water into a thick paste, pressing any clumps of powder with the back of the spoon to break them up. When fully blended, add the remaining water and the coconut oil and whisk again.
- If you have a hand-held frother, use that on your milk now to create some foam.
- Pour the matcha into a heated mug and pour the foamy milk on top. Drizzle with the agave syrup, dust with cinnamon and enjoy.
TIP- I highly recommend picking up a little hand-held frother. I have an Aerolatte and it works really well.
TIP- A warmed mug will keep your hot drinks warmer for longer. Allow the kettle to half boil, then fill your mug with the hot water. Leave it to stand while you make your latte and pour out the water when it’s ready.
Recipe credit: Holly White
Vegan-ish: A Gentle Introduction to a Plant-Based Diet by Holly White is published by Gill Books, priced €22.99