Matcha Latte

By Chef: Laura Peill
Posted:  September 22, 2016


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It’s officially fall which mean it’s time to jump start that daily matcha latte habit. Matcha is great for supporting a healthy immune system, as it is rich in catechin, an antioxidant that functions specifically in boosting immune health. But don’t think that this latte is all about the matcha.  It contains turmeric for its anti-inflammatory properties, as well as coconut oil and coconut cream for their content of healthy fats, which aid in circulation and help maintain healthy brain function. It’s sugar free, and perfectly creamy and delicious.  Not to mention, that color!


  • 2 tsp matcha powder
  • 1/2 tsp ground turmeric
  • 1/2 tsp vanilla bean paste
  • 1 tsp coconut oil
  • 3 tbsp coconut cream
  • 2 cups hot water
  • 2 tbsp cold water


  1. In a mug, whisk the matcha and turmeric with the cold water until it is dissolved.
  2. Add the matcha water, coconut cream and vanilla to a blender and add the hot water.
  3. Add the coconut oil to melt in the water and then blitz in the blender for 20-30 seconds until frothy. Alternatively, if you have a milk frother, you can use this to froth the milk.


You do not have to use the blender or milk frother, if you don’t want to, and instead can simply combine the ingredients. You may have to stir the rink regularly, as matcha separates out some after sitting. Feel free to sweeten if you don’t like the flavour of matcha being too strong. Be careful not to dissolve your matcha in hot water: this damages the healthy components of the tea and makes the drink very bitter.