Vegan Matcha Latte

Think green! Following is a recipe for my dairy-free matcha latte with a homemade coconut macadamia nut milk creamer. Matcha (ceremonial Japanese green tea powder) is extremely high in antioxidants, protects the liver and is said to have anti-cancer qualities. It’s high in caffeine (hurray!) and a superb alternative to coffee (I gave up coffee as part of my anti-cancer diet.) In addition, coconut milk is a superfood and macadamia nuts add protein. Be sure to choose and organic coconut milk in a non-BPA can.

Note that I'm using my non-dairy creamer recipe, which is thick, and adding water. If using a regular nut milk instead, use 1 cup and omit the water.

I keep the powdered matcha in the refrigerator for freshness. However it may clump so I run it through a small sieve into the cup.

1 tsp powdered matcha (adjust to taste if you like more caffeine/stronger flavor). My matcha of choice is from Matcha Source
1/2 cup coconut macadamia milk creamer
1/2 cup filtered water

Place nut milk creamer + water in a small sauce pan.
Sift in matcha powder.

Heat gently, whisking with either a bamboo whisk or electric frother.
When you see a good amount of steam rising it's ready to serve. Do not boil.
Pour into a mug and serve.