As a nurse, I relied heavily on my friend Cafe Bustelo which if you don’t know, it is a Colombian espresso and could keep me wired for hours. Unfortunately, not only did it give me “energy” but it made me sweaty, jittery, anxious, hot and…left me searching for the nearest restroom. At first, in nursing school when I started drinking coffee to get me through the sleepless nights of studying- I thought all the other stuff that came with the coffee was just my nerves. Although it was partly true, it wasn’t until I started drinking more chai tea that I realized I didn’t feel like complete shit.
So I wondered, was it really just my anxiety or was it being amplified by my espresso?
Then I found…MATCHA! A caffeine source coming from organic Japanese green tea leaves that gave me productive energy. An energy that allowed me to conquer the day with a clearer mind and literally no symptoms that I had with coffee. At first, I did not like the taste or smell of matcha, especially from local coffee shops that just used a premix and added it to a cup of ice. Even my favorite coffee shops do this. Ugh, why?
The key for me was learning how to make a creamy, frothy and not-too-sweet matcha at home that never fails me. And of course, I am sharing it with you!
I start every single day with this perfect latte filled with adaptogens that support my blood sugar, hormones and mood. I hope you enjoy it!
Adaptogenic Matcha Latte
Makes 8 oz
- 1/2-1 tsp organic matcha powder
- 8 oz hot water or almond milk
- 1 tbsp coconut butter
- 1/2 tsp Ceylon cinnamon
- 1/2 tsp maca powder
- Optional: 1 tbsp almond or soy milk
- Optional: sweeten with coconut syrup, maple syrup
- Heat up water or almond milk on medium until hot, but not boiling.
- Add in matcha and whisk well until dissolved completely OR
- After warming up the milk, add in the rest of the ingredients and blend for one minute for best results.