My Ketogenic Matcha Tea Latte

This matcha tea latte recipe has no dairy or sugar in it. It is high in coconut fat and caffeine, which combined can really assist a person in staying in dietary ketosis while still eating a large amount of nutrient-dense carbohydrate sources like vegetables.

I source my matcha for this recipe from Den's Tea.

This matcha is very high quality and smooth for latte-grade matcha. Using this matcha means I don't need to use sugar to cover up the unpleasant bitterness of the low-grade matcha available in health food stores in the US.

I use a full-fat organic canned coconut milk from Thrive Market that has only two ingredients: pureed coconut and water. If there are more ingredients than those two in a canned coconut milk, don't buy it.

I use the Kirkland Signature Organic Coconut Oil in bulk that I get at my local Costco, because I use lots of coconut oil on my skin, hair, and in cooking and latte-making. I go through one of the big containers of coconut oil about every two months, so buying in bulk is very worth it in my household.

This recipe makes a 16oz tea latte, so if you want to make a 12oz or 8oz latte, you will need to reduce the ingredients used by 1/4 or 1/2, respectively.

Tools:

electric tea kettle

electric milk heater/frother or blender

immersion frother

16oz mug

Ingredients:

10oz water

6oz full-fat organic coconut milk, or 1/2 can

1 Tbs. organic coconut oil

1/2 tsp. matcha

Instructions:

1. Fill the 16oz mug 2/3 full, with 10oz of water. Pour water into your tea kettle. Using the "Custom" button, set on 165 degrees, heat the water to the correct temperature to brew the matcha.

2. While the water is heating in the kettle, put 6oz or 1/2 can coconut milk into the Milk Cafe Frother or blender with 1 Tbs. coconut oil. Run the frother's heating cycle, set on 170 degrees, or pulse the blender until the coconut milk and oil is thoroughly emulsified.

3. When the kettle has finished it's heating cycle, pour hot water into the 16oz mug. Then put one flat teaspoon of matcha into mug with hot water. Using the immersion frother, thoroughly blend the matcha into the water until you get a good amount of a light green froth.

4. Pour the blended or frothed coconut milk/oil combination into the mug on top of the matcha tea. It should mix and blend on it's own.

Notes:

It is very important that you use water heated to 160 or 165 degrees to make the matcha tea. Water that is too hot will over-brew the matcha into a bitter, disgusting mess. If you don't have a tea kettle with temperature presets, a trick to get the right water temperature is to heat 1/3 to 1/4 the water you will use to boiling hot, and add the other 2/3 or 3/4 water, that is room temperature, to the cup or tea pot. Then add the matcha, and proceed with the recipe as directed. I would personally recommend using 1/4 boiling water to 3/4 room temperature water ratio when brewing matcha.

Did anyone try my Ketogenic Matcha Tea Latte recipe? Did you like it? Did you hate it? Could you not figure out my convoluted instructions? Is this a recipe you would like to try? Please let me know what you think, I would love to hear from you! Drop me an email at jennifershealthjourney@gmail.com.

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