Matcha Green Tea Latte and Variations
Supplies
Ingredients
- 1 tablespoon organic matcha green tea powder
- 2 cups organic unsweetened almond OR coconut milk beverage, heated OR unsweetened vanilla-flavored almond OR coconut milk “creamer”
- 2 cups boiling purified OR distilled water
- 4 dropperfuls organic vanilla OR coconut-flavored liquid stevia
- 2 drops cinnamon bark essential oil
- 2 drops peppermint essential oil
- ½ teaspoon organic ground Ceylon cinnamon PLUS more (optional) for garnish
Instructions
- Pour the matcha green tea powder, almond milk, boiling water, stevia, essential oils, and cinnamon into a blender. Blend for 30 seconds until frothy. Pour into two 16-ounce glasses. Sprinkle more cinnamon on top, if desired. Serve immediately
Notes
Try the following blends to give your matcha an EO-powered boost!
I love drinking this variation as part of our cold and flu prevention protocol! For this recipe, add two drops of our Immune-Boosting Essential Oil Blend to the latte. Here’s the recipe: Place 10 drops each of cinnamon bark, clove, eucalyptus, lemon, orange, and rosemary essential oils in a 5ml bottle. Gently shake to combine. Pumpkin-Spiced Variation: Pumpkin spice isn’t just for Fall! Add 1 drop each of cinnamon leaf, clove, and ginger essential oils to the Fat-Burning Matcha Latte. Skip the drive-thru and enjoy this drink all year. Spearminty Iced Matcha Latte: To make this liver-boosting variation, substitute the essential oils for 3 drops spearmint essential oil. The methodology remains the same.
- 2 drops caraway and 2 drops fennel essential oil (great for digestion and inflammation!)
- 2 drops turmeric, 1 drop black pepper, 1 drop clove bud, and 1 drop ginger essential oil. This is an adaptation of golden milk and it’s great for digestion and inflammation.
- 2 drops orange and 2 drops lemon essential oil (good for boosting mood and rich in antioxidants)
I love drinking this variation as part of our cold and flu prevention protocol! For this recipe, add two drops of our Immune-Boosting Essential Oil Blend to the latte. Here’s the recipe: Place 10 drops each of cinnamon bark, clove, eucalyptus, lemon, orange, and rosemary essential oils in a 5ml bottle. Gently shake to combine. Pumpkin-Spiced Variation: Pumpkin spice isn’t just for Fall! Add 1 drop each of cinnamon leaf, clove, and ginger essential oils to the Fat-Burning Matcha Latte. Skip the drive-thru and enjoy this drink all year. Spearminty Iced Matcha Latte: To make this liver-boosting variation, substitute the essential oils for 3 drops spearmint essential oil. The methodology remains the same.