This Honey Coconut Matcha Latte has a secret ingredient to avoid the caffeine jitters. A quick and easy 5 ingredient and 2 step recipe!
The first time I raised a glass of perfectly pale green and creamy matcha latte to my lips, my life was changed forever, but its not like I’m ever even a teeny tiny one part per million bit of a dramatic person here. Like never ever, ever. In a bazillion years.
Now, caffeine usually turns me into a restless jittery anxious crazy person in a matter of minutes.
Ever since I went to a Japanese restaurant as a small human, and drank cups and cups of the DELICIOUS green tea, and then ran around the house for literal hours, bouncing off the walls, cartwheeling, and performing trapeze acts down the stairway bannister, I have been hesitant to take even a sip of caffeine.
The world does not need another Caffeinated Laurel story that I have to relive at every family get together, holiday, dinner, and occasional meet up.
HOWEVER, I have found a sweet little trick to make this latte into a slow releasing caffeine drink and avoid the crazed look of someone who might be exhibiting the symptoms of Mad Cow Disease. After years of sticking to herbal tea and decaf coffee, I found the solution. A big dose of FAT.
Adding fat to caffeine somehow mellows it out. I am sure there is all sorts of fancy pants science to back this up, but I only know one thing: It works!
And fat doesn’t have to mean a pat of butter or a glug of oil, today we are throwing in smooth and silky coconut butter into our Honey Coconut Matcha Latte.
Coconut butter is usually found in the nut butter section of the grocery store, and it is dried coconut that is blended into a nut butter consistency.
It is a whole food that requires no processing and is basically heaven when eaten by the spoonful. It gives this matcha latte a mild coconut flavor and the creamiest dreamiest texture. Plus, it scares away those caffeine jitters.
Not only does this latte promise a slow and steady release of pure energy, it is packed to the tippy top with antioxidants. One matcha latte has the same amount of antioxidants as 10 cups of green tea. Count em, friends, thats 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 cups. Talk about SUPERfood.
Those of you who are, unlike me, absolute matcha experts, probably make your matcha with a fancy matcha bowl and traditional bamboo whisk. You go, friends, you GO. You are who I aspire to be when I grow up and become a human with time for things like matching my socks and proofreading my texts before sending them with approximately 110 errors.
But for those of us who are a tad less put together, we use the humble blender for our Honey Coconut Matcha Lattes.
The blender wizzes all the ingredients up and creates a frothy foam on the top. Perfection.
But hear me here: Do not, I repeat, DO NOT attempt to make a matcha latte with anything other than the bamboo whisk or the blender, least you think it is a good idea to shake up matcha and milk in a jar and be left with clumps of matcha green tea that explode in your mouth into a dry and very very bitter powder.
Your face will clench up and you might be scarred from matcha forever. Please, save yourself. Learn from my mistakes.
The instructions describe the process of using a blender, but if you are a matcha bamboo whisk ninja, you know the drill. But I do recommend using a blender to at least combine the milk and coconut butter before whisking to your hearts content.
Can’t wait for you to make this one on repeat with me.Print
This Honey Coconut Matcha Latte uses coconut butter to slow down the absorption of caffiene and create a steady energy without any jitters. A quick and easy 5 minute recipe with 5 ingredients and 2 steps!
- 1/2 cup boiling water
- 1 1/2 cups almond milk
- 2 teaspoons matcha
- 2 tablespoons coconut butter
- 1/2 teaspoon vanilla extract
- 1–2 teaspoons honey to taste
- Heat the almond milk on the stove top until steaming.
- Add all the ingredients to a blender and blend on high until well combined and frothy. Serve.