I’m really excited to share this Matcha Latte recipe with you all. I’ve been trying to wean myself off coffee because I’ve noticed that it’s become a habit and I am weary of being addicted. PLUS, there have been studies about the health benefits of green tea.
I love milk but I am lactose intolerant so I’m always looking for a substitute that can give me the same creaminess without the lactose content. What I’ve found is the combination of almond coconut milk, Ghee Butter and MCT Oil gives me the creaminess that I long for.
In addition to this, to make it low carb and low sugar I use my favourite sugar substitute Swerve. I’ve tried this recipe a few different times and the powdered Swerve tastes the best. I’ll add this to my milk mix before I froth it. I have an espresso machine at home and use the milk frother for this recipe. If you don’t have an espresso machine, you can still froth milk if you have a microwave and a jar. Follow my instructions below for the milk mixture and then froth the milk in a microwave.
If you do want an espresso machine, here is the brand I use. It’s been great for home.
Lastly, if you’ve never made matcha before this is the best simple instructions I’ve found online.
I hope you enjoy and let me know in the comments what you think!
Matcha Latte Ingredients
- 1 tsp matcha powder
- ⅓ c hot water
- ½ Tbsp Ghee Butter
- A few drops of MCT Oil
- 1 tsp powdered Swerve
- 1 c almond coconut milk
- Mix matcha and hot water (around 200F should do the trick) in a bowl
- Whisk vigorously in a zig zag motion until tea is frothy
- Combine Ghee, MCT Oil, granulated Swerve and almond coconut milk in a frothing pitcher
- Steam until hot and frothy
- Put matcha in a serving glass or mug and add frothed milk