Matcha is stoneground green tea leaves and a Japanese delicacy. It provides a powerful arsenal of vitamins, minerals, antioxidants, fiber, chlorophyll and amino acids in a way no other green tea can. One glass of matcha is equivalent to 10 glasses of green tea in terms of nutritional value and antioxidant content. It has a unique spinach-like taste.
Here is a recipe I created. It is like my Spiced BulletProof Coffee that is based on Dave Asprey’s BulletProof Coffee. If you need a little sweetness, you could add some raw honey. I have included an optional topping of whipped coconut cream. Play with the quantities, and settle with what tastes best for you. Start off with the least amount of ghee and coconut oil so that your system gets used to these fats.
You can find more information about matcha here. You also could order various qualities of matcha from this company.
2 teaspoons matcha powder
12 oz filtered water (just off boil)
1-2 Tsp organic virgin coconut oil
1-2 Tsp Ghee or unsalted butter (made from grass-fed cows)
1 Tsp organic cacao powder
1 Tsp ground Ceylon cinnamon
Raw honey (optional)
1 can coconut milk (use cream that separated from coconut milk and discard liquid)
1 tsp vanilla extract
- Place matcha powder in 4-cup Pyrex measuring cup
- Add hot water, coconut oil, Ghee, cacao powder, and cinnamon and blend with power mixer (stick blender)
- Blend mixture until well mixed and frothy
- Optional: add raw honey
Preparation of optional topping:
- Place can of coconut milk upside down into freezer for 5 minutes, which allows the cream to solidify on top and separate from the liquid on the bottom. Open other end, pour off liquid, and remove cream.
- Place coconut cream into separate mixing bowl; add vanilla and whip until consistency of whipped cream
- Place whipped coconut cream on top of hot matcha blend