Sweet and calming, the Maple Matcha Latte is certainly a staple drink recipe in the colder months. It’s your workplace buddy to combat sweet cravings, or your designated hand warmer. One of the standout attributes of matcha is the earthy flavor and umami, otherwise known as the “fifth” taste. It pairs well with rich almond milk and a hint of sweetness from the maple. Matcha is packed with good-for-you antioxidants, like catechins, and contains high levels of L-theanine to help keep our nerves at bay. The caffeine content is slow release, meaning that you’re unlikely to get the crashes in energy associated with coffee. Matcha is also alkaline, leading to less digestive distress.
For mixed beverages, we always suggest using Summer Harvest matcha, which has an earthy and slightly astringent flavor. If you’re looking to consume this latte closer to the evening, we recommend replacing Summer Harvest with Master’s Decaf.
Pure maple syrup is gathered from the sap of maple trees. It’s predominantly more common in colder climates because that’s where maple trees thrive. Pure maple syrup is rich in trace minerals like manganese, zinc, copper, calcium, iron, magnesium, and potassium. It also contains some antioxidants. Maple syrup is a natural sweetener which adds a nutty and sweet flavor to lattes, such as maple matcha latte.
Himalayan sea salt is pink and adds a gorgeous finish to desserts, commonly dark chocolate. Its pinkish hue to due to the trace minerals found in it. Unbeknownst to many, it’s mined from the Salt Range located in the Punjab region of Pakistan.
Almond milk, which is the base of this recipe is rich in vitamin E and contains healthy fats. Homemade almond milk will be more nutritious, and higher in fat and protein because of the usage of more almonds. Homemade almond milk contains less preservatives and emulsifiers.
We put this cozy recipe together in time for winter, to help you enjoy a traditional vegan matcha latte with a hint of maple goodness.
Maple Matcha Latte Recipe (V, GF)
- 1 teaspoon (1.5g) Summer Harvest
- 30mL of hot water, not boiling (80C/175F)
- 200mL of unsweetened almond milk
- ½-1 teaspoon (5mL) of pure maple syrup
- ¼ teaspoon Himalayan Sea salt
In a small bowl, whisk matcha and hot water until smooth. Mix in salt and maple syrup. Heat almond milk on the stove or frother. Pour hot milk over the matcha mixture. Optional: Froth with a hand frother.