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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