Blueberry Vanilla Maple Matcha

Guys, when I say this hits in a different way than any other matcha I’ve made has, I mean it!!! This matcha is naturally sweetened by the blueberries and hot water, and the hint of maple makes it just sweet enough but also brings in an essence of fall. Top with a sprinkle of cinnamon for even more fall vibes, but it really is perfect just the way it is. It’s the perfect addition to your morning that doesn’t in a coffee crash. They pair well with my Matcha Honey Muffins — and I also include information about the nutrition and caffeine in matcha. Enjoy. 🤎

Ingredients:

• 1 ½ cups unsweetened vanilla almond milk (Califia Farms 4 Ingredient Almond Milk is my favorite)

• 1-2 packets of Pique matcha or 2 teaspoons of ceremonial grade matcha of choice

• Filtered hot water at 180*F

• 2 teaspoons of dark maple syrup

• ½ cup frozen organic blueberries

• A 24 or 32 ounce mason jar or glass of choice.

• Matcha bowl and whisk (optional to use a hand held frother, but results might be less smooth)

• Hand held frother or fork

Recipe:

• Preheat water in the kettle to 180*F. Sift 2 teaspoons of matcha into a matcha bowl, then add 2-3 teaspoons of hot water. Whisk left and right until smooth or froth until smooth.

• Add 1 teaspoon of dark maple syrup, then whisk again until incorporated. Set matcha to the side in the bowl.

• Add ½ cup frozen organic blueberries to your glass. Add a splash of hot water, then use the frother or fork to mash blueberries slightly at the bottom of the jar. Add the other teaspoon of maple syrup and froth/mash again.

• Fill your glass to the top with cubed ice. Then add your almond milk to fill the glass about ¾ of the way full.

• Top with your matcha and stir with a straw to incorporate. Enjoy your sustainable caffeine all morning. 🖤