Ingredients
Units
Scale
- 1 shot of espresso
- 1 teaspoon matcha powder
- 1 teaspoon maple syrup or honey
- 1/3 cup warm water
- 1 cup of ice
- 1/3 cup of unsweetened almond milk (or other plant milk)
Instructions
- Brew the espresso and let it cool to room temperature.
- Add the matcha powder and sweetener to the warm water and whisk thoroughly. Ensure there are no clumps of powder left.
- Add the matcha mixture to the bottom of the cup, and add the ice.
- Slowly pour the milk over the matcha. For best results, slowly pour each layer over the back of a spoon.
- Your next layer is the espresso. Again, slowly pour the milk over the back of a spoon.
- Serve, and enjoy!
Notes
- If you want to make a kid-friendly version of this recipe, consider substituting the coffee for chicory or carob, and remember to let them have it in moderation! One serving of matcha coffee daily will provide a suitable amount of caffeine for a ten-year-old child, while younger children should only have around half a cup. Be sure to ask your healthcare provider if you have questions about serving caffeine to children.
- You can use regular milk in this recipe if you aren’t on a dairy-free diet.
- Use decaffeinated espresso or coffee if you want to reduce the overall amount of caffeine in this beverage.
- You can leave out the maple syrup or use a sugar substitute to reduce the sugar content, if you prefer (see my list of the best natural sugar substitutes).
- If you want to make a hot version, use hot water to mix the matcha powder and don’t let the espresso cool before mixing the matcha and coffee together.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Drink
- Method: Stovetop
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 171
- Sugar: 4 g
- Sodium: 76 mg
- Fat: 5 g
- Saturated Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 4.6 g
- Cholesterol: 25 mg