I don’t drink my matcha tea with hot water, as all matcha Tea Ceremonialists and connoisseurs typically do. Instead, I prepare it meticulously and devotedly every morning in a whipped fashion. A Matcha Frostie if you will (don’t miss the recipe-reveal at the very end). Eternally at the humble service of my hedonist within, I’ve taken the liberty to test out several matcha brands for this sacred of all morning ritual.
WHIPPED MATCHA RECIPE
In a 700W (Braun) multiquick hand blender, mix the following ingredients into a 2 cup chopper:
-¼- ½ teaspoon Ceremonial Matcha Green tea powder (¼ tsp is equivalent to 35-45 mg caffeine)
-a few dashes of NOW Monk Fruit powder (AVOID monk fruit powders laced with polyalcohols, such as erythritol, which do a number on your gut)
– 1 teaspoon of NON-alcoholic unsweetened vanilla extract
– 2 pinches of salt (personal preference, and for health purposes, CELTIC)
– 6-8 splashes of A2 whole milk (A2 infinitely better for your health than normal milk, made from A1 Cows) OR
of Elmhurst unsweetened almond milk (Better Than Milk Unsweetened Almond milk also produces decent thickness, is made with Italian spring water and doesn’t have the fake almond “natural” flavor that so many other almond milk brands do. Another alternative is Tache Pistachio milk or Elmhurst Barista Pistachio milk—pistachio and matcha make for a beautiful marriage). Also, raw milk is divine in taste but will not give you the same thick decadent whipped texture. But of course, it’s infinitely healthier. And better tasting.
– 7-9 one-inch ice cubes
Alternate between blending and pulsing on high, for a good minute, until apparently smooth and lusciously thick.
Serve in a fabulous glass.
