Matcha Latte

Paleo | Whole30-Compliant If Modified | Gluten-Free | Vegan | Vegetarian | Dairy-Free

Making a traditional matcha latte can be a bit of a process in terms of time and special equipment, and while I can appreciate the ritual, I don’t have the time and patience for it. I mean, trust me—waking up and appreciating the fine art of latte-making without having to ensure (for the twentieth time) that the kids have their homework in their backpacks and that their hair is somewhat brushed and their shoes match is on my bucket list. But until then, blender lattes are where it’s at.

Serves 1

• 1 cup unsweetened almond milk
• ½ cup full-fat coconut milk
• 1 tablespoon honey
• 1 teaspoon coconut oil
• ¼ teaspoon pure vanilla extract
• 1 teaspoon matcha powder

In a medium saucepan, combine the almond milk, coconut milk, honey, coconut oil, and vanilla. Heat over medium heat, whisking occasionally, for 6 to 7 minutes, making sure the mixture does not come to a boil.

Pour the mixture into a blender and add the matcha powder. Blend on high for 5 to 10 seconds, until the latte is combined and slightly frothy. Serve immediately.

Note To modify for Whole30, omit the honey and use vanilla bean seeds from one pod instead.