Detox Matcha Latte Recipe (nondairy options)Updated: July 30, 2018 Beverage Recipes, Dairy Free Recipes
Never heard of matcha? It is an ancient beverage with roots at least back to the early Tang Dynasty around 1500 years ago. It is made by roasting green tea leaves and then pulverizing the leaves into powder. The powder is mixed with hot water and sometimes a bit of salt for drinking.
Because tea leaves have a propensity for absorbing both good and bad substances from the soil in which they are grown such as fluoride, quality is of extreme importance. What’s more, much of the green tea powder labeled as “matcha” isn’t true matcha at all as it was not grown and manufactured according to traditional methods.
To obtain authentic matcha that is contaminant free, it is best to source green tea powder grown according to the exacting standards required in Japan. This is the matcha brand I’ve used for several years that has been thoroughly vetted for quality and authenticity. It is also specially packaged to preserve the freshness of the green tea powder.
Warning: authentic, pure matcha isn’t cheap, but once you taste a matcha latte and experience the immediate detoxifying effects of the concentrated chlorophyll (wheatgrass is also loaded with chlorophyll), you will realize that it is so worth it! The amino acid l-theanine is concentrated in matcha which slows the absorption of the caffeine and enhances relaxation while at the same time improving cognition. No wonder matcha was used for special ceremonial occasions throughout history!
Matcha Latte Sweetened without Sugar?
My recipe for a matcha latte below goes further by eliminating the jitter potential from added sugar as well. It is still delightfully sweet, using date syrup made from 100% fruit. This is a great option for those on a gut healing diet like GAPS or AIP who must temporarily avoid most whole sweeteners such as sucanat, maple syrup, and coconut palm sugar.
Why not honey? I don’t prefer to use honey in a hot beverage as it can negate much of its benefits. This article on why not to cook or heat honey provides more details. I like my lattes piping hot, so the temperature would would be excessive for raw honey.
If you prefer a noncaffeinated latte or hot beverage, try these recipes too:
Naturally Sweetened Matcha Latte Recipe (dairy free option)
This recipe for a matcha latte is enjoyably sweet and creamy without any sugar with option for your choice of dairy or nondairy milk. Has detox benefits from the chlorophyll in the green tea powder with no jitters from the slow caffeine release.
- 1 large mug
- measuring spoon
- small pot
- 1 half pint mason jar or whisk
Add 1 teaspoon matcha powder to a large mug.
Pour in hot water and stir to mix well.
Pour milk into a small pan and heat on medium-high.
While milk is heating on the stove, stir the date syrup into the mug with matcha tea blended with hot water.
When the milk is hot and starts to foam, add to a half pint mason jar, screw on the lid and shake vigorously to add additional froth. Alternatively, you can whisk the hot milk in the pan to add more foam.
Pour frothing milk into the mug and stir briefly.
Spinkle a pinch of matcha powder on the top of the latte and serve immediately.
Use coconut milk if you want a dairy free latte. Using additive free whole coconut milk powder is an easy way to make just 1/2 cup quickly for a latte!
If using raw grassfed milk, be sure to heat no higher than 118 F/ 48 C in order to preserve the probiotics and beneficial enzymes!
If using almond milk, I recommend the plain bottled brands in the refrigerated section of the healthfood store with no chemicals, synthetic vitamins or sugar added. Do not use almond milk in cartons. The linked article explains why.
Making your own is also a great idea. I use these recipes for homemade milk substitutes.
Do not EVER use soy milk to make a latte.
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.