Easy + Delicious Lavender Matcha Latte
Back in November I shared my love of Encha Organic Matcha and all the benefits that come along with consuming the fabulous beverage because of the Catechin and L-Theanine content:
- Improvement of cognitive performance
- Enhancing mental alertness
- Serotonin and dopamine improvement
- Strong antioxidant
- Stimulating metabolism
- Flu Preventative (source 1, source 2)
- Prevention of periodontal disease
One of the first things I tell people about why I choose matcha over coffee is because this magical green tea has caffeine regulators. The theanine and catechins manage a gradual release of energy over the course of 4-6 hours so one avoids the caffeine spike and crash.
While I'm a creature of habit, I like mixing my food and beverage up regularly. My latest treat is infusing my daily matcha with a little lavender twist. I've tried it a few different ways, but, in my opinion, the tastiest way is by making a batch of sweetened lavender almond milk and then my next handful of matcha's will be a cinch to enjoy.
Also, since I've been enjoying iced matchas with the weather shift, this allows me to simply pour & shake and avoid the use of a blender to get the dates or honey adequately incorporated.
I thought a nice lavender matcha might be a perfect recipe for those making mom breakfast in bed! Here's how to do it:
Lavender Almond Milk
Ingredients & Equipment
- ¾ cup raw almonds
- 3 cups filtered water, divided
- 1 teaspoon dried lavender
- Medjool dates, honey or maple syrup, amount depending on preference
- ¾ teaspoon vanilla extract
- Pinch of salt
- A decent blender, I use Vitamix
- Nut milk bag
- Glass bowl
- 6 hours prior or overnight; soak almonds in filtered water, leave on the counter or in fridge
- Rinse the almonds in a strainer until the water runs clear
- Place rinsed almonds, lavender, dates (or other sweetener) and vanilla extract, in the blender with 1 ½ cups of the filtered water
- Regarding the sweetener, on a scale of 1-10, 10 being the sweetest, my preference runs about 5.5, so I added 6 dates
- Once creamy, add the rest of the filtered water and continue blending until all combined
- Pour contents into nut bag and secure
- I prefer to leave the nut bag on a strainer over a glass bowl and let it sit for a few moments straining on its own before I squeeze it. Once squeezed, the almond substance left in the bag should be dry and crumbly
- Pour lavender almond milk into glass containers/bottles, label and refrigerate for up to 5 days
Lavender Matcha Latte
- 1 cup hot water
- 1 cup warmed lavender almond milk
- 1 - 1½ teaspoons Encha Organic Matcha (I like mine more matcha-y)
- Pinch of dry lavender for garnish
- Pour hot water and whisk/stir in matcha
- The best temp is 160ºF or let boiled water cool down for about 3 minutes so as not to damage catechins in the matcha
- Pour in warmed lavender almond milk + top with dried lavender (optional) and drink up
- To enjoy an iced lavender matcha latte, whisk/stir/shake matcha in ¾ cup of cool/cold water + 1 cup of lavender almond milk and pour over a glass of ice
It might go without saying, especially if you've read my original matcha post, but sourcing the right matcha is extremely important. Since traditional matcha comes from Japan, certification verifying the matcha is free of radioactivity should be front and center, like it is here on Encha Organic Matcha's page. Matcha should be free from lead, added flavors and coloring and contain ONE ingredient: Certified organic matcha.
Through my researching, I found Encha Organic Matcha to display such a high level of commitment to these standards that I feel comfortable enough letting my daughter drink it regularly.
So what do you think? Are you going to mix it up with some lavender in your next matcha latte?