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Hot Minute Matcha Green Tea Latte

Serves 1 | ready in 1 minute


    Kiss your $5 coffee shop matchas goodbye … because after you make this matcha latte at home, you’ll never go back! All you need are five ingredients, hot water and a blender. The genius of this drink lies in blending coconut cream and cashew butter with hot water. When blended, they emulsify and trap micro air bubbles in suspension to create a latte-like foam … without the dairy!


    Meet your matcha

    Matcha, made from powdered green tea leaves, may help boost focus, concentration and thinking abilities. Plus, it’s a great source of polyphenols (read: high-powered antioxidants).


    Hot Minute Matcha Green Tea Latte


    • 2 Tbsp full fat coconut cream (skimmed from top of chilled can of full fat coconut milk)
    • 1 Tbsp creamy unsalted cashew butter
    • 1 tsp latte-grade matcha green tea powder
    • 1 tsp to 1 Tbsp maple syrup
    • 1/8 tsp vanilla extract or pinch of vanilla bean powder
    • 1 1/2 to 2 cups hot water (around 175 F)


    Per serving:

    • calories170
    • protein3g
    • fat21g
    • carbs10g
      • sugar4g
      • fiber1g
    • sodium7mg



    In high-speed blender, combine all ingredients: coconut cream, cashew butter, matcha powder, maple syrup, vanilla and hot water. Blend until creamy, about 30 seconds.


    Taste and adjust sweetness to your preference. Pour and enjoy!


    Like this recipe?

    This recipe is part of the Hot and cold superfood tonics collection.



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    Saffron Pasta with Lobster

    Saffron Pasta with Lobster

    Many of us have heard stories of bygone days when lobster was considered poor man’s food. Now the price of lobster makes it a special occasion treat, no longer something fishermen use as bait or garden fertilizer, which is all the more reason to avoid waste and use it entirely — antenna to tail. Ask your fishmonger to choose females for this recipe, only the female lobsters will have the roe (eggs) needed to flavor the butter for the sauce. (Raw lobster eggs are dark green and called roe, when the eggs are cooked they turn red and are called coral.) Making fresh pasta is easier than you think. If you’re not ready to take the leap, substituting your favorite dried pasta will still yield delicious results. This recipe requires you to work with live lobsters in order to get the roe and extract the maximum flavor from the shellfish. If this is something you object to, I encourage you to skip this recipe.