The Very Best Matcha Latte — Paleo, AIP, Keto, Whole30, GAPS, Vegan
This recipe can be doubled or tripled to make 2-3 servings.
Servings 1 serving
- 1-1/4 cups (10 ounces) milk : coconut milk, nut milk or raw milk (or other preferred non-dairy milk); use heavy cream for Keto, or use hot water for Keto (the butter below will still make it delicious and creamy!)
- 1 packet matcha : 1 Pique packet of Sun Goddess Matcha Tea
- 2-3 teaspoons sweetener : use preferred low carb sweetener for Keto/Low Carb; for Paleo: part honey and part stevia, to taste; or cane sugar for Vegan; omit sweetener for Whole30 or for a grassier, mild flavor
- 1 tablespoon butter or ghee + 1 tablespoon cocoa butter pieces; or 1 T. coconut oil for Vegan/dairy-free + 1 tablespoon cocoa butter pieces (2 tablespoons fat total)
- 1 generous pinch sea salt
In small saucepan, heat milk and cocoa butter over medium heat, stirring occasionally, until milk is too hot to touch and cocoa butter is melted, but do not simmer milk. Pour heated milk into blender. Add butter (or coconut oil) and sea salt. Add Pique Matcha packet and preferred sweetener. Starting on lowest speed, blend milk and butter (always use caution when blending hot liquids). Increase speed to medium-high, and blend 15-20 seconds.
Serve matcha latte with fine foam on top. Enjoy!!
Variation: To increase fine foam (non-vegan), add 1 tablespoon gelatin to the blender (on top of milk and butter) before blending. (I recommend this gelatin because it's pesticide-free and sustainably-sourced.)
Here's the Fair Trade Cocoa Butter I use and love.
The nutritional facts that follow are for the Keto/Low Carb version of this recipe because my keto readers need this data most often. For the lowest carb version of this recipe, use the water option for your liquid, plus your low carb sweetener.
Calories: 103kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 488mg | Sugar: 1g | Vitamin A: 350IU