The Japanese ceremonial art of making matcha tea is beautiful and meditative. In some tea houses and shops here in LA, you can still experience the full traditional ritual. The creators take pride in their product and hospitality. The key to a great matcha tea is the bamboo whisk that stirs the powdery tea so it’s smooth and creamy. If you don’t have a whisk, a chopstick or wooden spoon will suffice.

This recipe yields 1 serving

INGREDIENTS

1 teaspoon matcha powder
½ cup hot water (ideally 175 degrees Fahrenheit)
1 tablespoon maple syrup (can substitute honey)
½ cup Brazil nut milk (or any nut milk)
1 tablespoon coconut cream

1 teaspoon matcha powder
120 ml cup hot water (ideally 175 degrees Fahrenheit / 80 degrees Celsius)
1 tablespoon maple syrup (can substitute honey)
120 ml cup Brazil nut milk (or any nut milk)
1 tablespoon coconut cream

Directions

In a mug, mix matcha powder with hot water.
Once the powder is fully dissolved, stir in maple syrup (or honey).
In a separate saucepan, heat nut milk. Add coconut cream to the milk and heat, but do not boil.
Pour the milk mixture on top of the matcha mixture. Stir or briefly use a frother to mix and foam the top.
Enjoy!

TIPS

**Matcha is pure green tea and can have a bitter taste. If you like the flavor, experiment with adding more powder. Be sure that the powder fully dissolves in the hot water to avoid a chalky texture.

**If you do not have pure coconut cream, use canned coconut milk. Simply skim the thick layer of cream off the top after opening the can. Be sure not to shake before opening.