Description
Creamy Keto Matcha Latte for an energizing start. Made with almond milk, matcha powder, MCT oil, and keto-friendly sweetener.
Ingredients
Scale
- 1 cup unsweetened almond milk (or coconut milk for a richer flavor)
- 1 teaspoon matcha powder (high quality culinary grade recommended)
- 1 tablespoon MCT oil (or coconut oil)
- 1 tablespoon heavy cream (optional, for extra creaminess)
- 1/2 teaspoon vanilla extract
- Sweetener to taste (erythritol, stevia, monk fruit adjust to your preference)
- Pinch of sea salt
- 2 tablespoons hot water (for dissolving matcha)
Instructions
- Prepare Matcha Concentrate: Heat 2 tablespoons of water until steaming (around 175°F/80°C). Sift matcha powder into a small bowl. Pour hot water over matcha and whisk vigorously with a matcha whisk (or regular whisk/fork) until smooth and frothy, about 30-60 seconds.
- Blend Latte: In a blender, combine almond milk (or coconut milk), MCT oil (or coconut oil), heavy cream (if using), vanilla extract, sweetener, and sea salt.
- Add Matcha: Pour the prepared matcha concentrate into the blender.
- Blend: Blend on high speed for 30-60 seconds, or until smooth, creamy, and frothy.
- Adjust to Taste: Taste and add more sweetener, heavy cream, or matcha powder as needed to reach your desired flavor and consistency.
- Serve: Pour into a mug, garnish (optional), and enjoy immediately.
Notes
- Sifting the matcha is crucial for a smooth latte.
- Blending is important to emulsify the MCT oil/coconut oil and prevent clumps.
- Adjust sweetness, creaminess, and matcha intensity to your preference.
- Optional additions: cinnamon, nutmeg, ginger, cocoa powder, peppermint extract, collagen peptides.
- For an iced latte, blend with ice.
- For a bulletproof latte, add grass-fed butter.
- Matcha concentrate can be made ahead and stored in the refrigerator for up to 24 hours.
- Use culinary grade matcha for lattes.
- Choose organic matcha from Japan for the best quality.
- Prep Time: 5 minutes
- Cook Time: 1 minute