My Muddy Matcha Recipe

After years of hearing about the benefits of switching from coffee to matcha, I decided to give it a shot. I gave up coffee for the 40 days of lent, and in that time I mastered my iced matcha recipe. Like a coffee latte, matcha is a creamy and delicious beverage that is perfect to sip on at the start of the day. Matcha is known for its health benefits, as it is a source of caffeine (sans jitters) and packed with antioxidants. It also has mind and beauty benefits that fight inflammation and protects the body against aging.

During my no coffee period I found that I had a lot more energy throughout the days. I was no longer experiencing the afternoon crash that I became accustomed to during my primarily coffee drinking days.

Since lent, I decided to incorporate coffee back into my life, but with a twist- I add a shot of espresso to my matcha. This is just enough to give me that smooth and rich coffee flavor, without triggering my anxiety and afternoon crash.


   1 tablespoon of mighty leaf       matcha

   1 tablespoon of honey

   1 shot of espresso

   Cinnamon as desired

   Half a glass of creamy oat         milk

   Half a cup of ice


Add matcha powder, honey, cinnamon, and 8 oz of hot water in a bowl

Use a matcha whisk or an electric frother to mix the contents

Serve into glass with ice

This recipe has been my favorite part of the day. Enjoy!

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