Looking for your perfect matcha? Just because I love you a latté, I’m sharing this très green and très chic recipe for matcha in a minute! This beautiful beverage topped with the crème de la crème of almond-coconut crème is perfect for a cool Fall day to warm up, focus and energize. While matcha bars are popping up all over the place (exciting!) why not make your own ? Shake what yo matcha gave ya! Blend in a Vitamix or you can also shake it shake it shake it or whisk it away (literally – use a traditional whisk) on an exotic voyage. I’m gonna knock you out, matcha said knock you out! OK, I’m done promise, but warning: side effects of drinking this include singing, dancing and smiling. Apologies in advance to traditional Japanese matcha enthusiasts who may be appalled by my more modern, Western take on what follows. This ceremony may be less mindful and much quicker, but if you make it part of your daily routine, it’s healing to both body and mind. Take time to sip it slowly and allow its amazing antioxidants to infuse your entire body with love.


Ingredients: For 1 latté


1.5 cups (around 12 oz.) of coconut water (from a fresh coconut if you live in a place where they grow in which case, stop reading this immediately, crack one open, head to the beach and send me an invitation to join you? If you don’t, try my favorite second option Harmless Harvest) OR coconut milk (in this case, add less almond butter or enjoy a very creamy concoction!)

2 tablespoons of almond butter (I adore Damiano’s white almond butter if you’re in Europe or Dastony’s creamy sprouted almond butter in the US … and delivery to Europe too J )

Optional: 1 tablespoon of coconut butter (try Dastony!) or coconut oil (make sure it’s extra virgin and amazing like Aman Prana’s – in Europe and the US now!)

½ teaspoon of matcha* (I love Panatea! And because I love you so matcha, use my discount code RLculinary for 10% off!) (*note: use less if you’ve never had matcha before.)

¼ tsp of vanilla powder (try Wilderness Poets)

1 small piece of fresh ginger (to taste) or a pinch of ginger powder (to taste – I like Simply Organic)

A pinch of cinnamon (Simply Organic)

Add the coconut water and the almond butter to a Vitamix with the spices and blend until a frothy milk forms. Reserve around 2 oz. / a few tablespoons of the milk in a separate cup. The foam will natural rise to the top – exciting, I know! Anyway, where were we? Add the matcha and blend again until green and creamy. Pour into a small saucepan and heat very gently over the stove. Add coconut butter or oil if using and stir until melted. Pour into a mug. Spoon the foam formed at the top of the rest of the almond milk on top of the latté. Enjoy as it warms your body (and skin ! woohoo !) with amazingness.

For an awesome, even greener variation: Sub the almond butter for Dastony’s pumpkin seed butter! A real pumpkin spice latté!

REBECCA LEFFLER is a writer and journalist who, after a career as the France correspondent for The Hollywood Reporter and film critic on TV network Canal+, has traded the red carpets of Paris for the green streets of New York, where she hosts events for and provides communication and consulting services to wellness brands. Rebecca's best-selling French book "Green, Glam & Gourmande" launched in 2014 and has been translated to several languages including the US adaptation "Très Green, Très Clean, Très Chic: The new French way to eat - and live! - Plant-based, Gluten-free recipes for every season."

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