How to make a Matcha Latte with Adaptogen Powders

How to Make a Matcha Latte in just six simple steps! This is the recipe I use to make my matcha every single day and it's delicious!

By now I'm sure you know, I'm pretty much obsessed with matcha!

I start almost every single day with a steaming matcha latte, I use it in my energy balls, I stir it into oatmeal and I sometimes add it to my favorite pineapple green smoothie.

I often share photos on social or in my What I Eat in a Day videos, but there isn't always an “exact” recipe to follow. So today I thought I'd give you a step-by-step look at how I make my everyday matcha latte.

But first…let's talk about matcha and why it's so great!

quick facts about matcha

▻ matcha is a type of green tea that is grown in Japan
▻ matcha is technically a “loose-leaf” tea, but it's different than other standard teas because the tea leaves that have been ground into a powder
▻ when making matcha, make sure you select a high quality, ceremonial grade matcha that is shade grown from Japan

the traditional way to make matcha

I'll be the first to admit that I definitely don't make matcha the traditional way. Matcha is typically enjoyed plain with a little hot water. You begin by taking a small amount (about 1/2 – 1 teaspoon), and adding it to a small bowl or dish. From there add a splash of hot water to the dish and whisk the powder together with a special bamboo matcha whisk.

Whisk until it becomes frothy and then add in the rest of your water. Sip & enjoy!

It's actually a very simple process! But like I said…not quite how I make it ????

how to make my everyday matcha latte

If you've seen any of my videos where I make my matcha, you know that I pretty much make it the same way every single time. It takes me about 5 minutes and it tastes amazing! So creamy, so frothy, slightly sweet and also how I sneak in some of my adaptogen powders.

If the taste of matcha throws you off – maybe it's a bit too grassy or bitter – I think you're going to love this recipe!

step 1 >> the matcha

I use about 1 teaspoon of matcha in my latte, but if you're just starting out or sensitive to caffeine, I'd recommend only 1/2 teaspoon to start.

The type of matcha you use is also very important. You want to make sure that you're buying a ceremonial grade matcha from Japan. Ceremonial is a bit more expensive but so worth it in terms of flavor and taste. I have a few brands I personally like and rotate through:

1. Matcha Reserve (use code “simplyquinoa” for 15% off your order)
2. MatchaLOVE
3. Ippodo

You can't go wrong with any of those!

step 2 >> adaptogen powders

This step is completely optional and is simply a way to customize your latte. It shouldn’t change the flavor much, and some people choose it because they enjoy the added ingredients.

I personally like using cordyceps and pine pollen. If you're curious about adaptogen powders, check out my adaptogens 101 post!

And if you want to try my favorite brand, Root & Bones, make sure to use my coupon code “simplyquinoa” for 15% off your order (hooray!) ♡

step 3 >> flavor

I add pumpkin pie spice to my matcha every single day. I know that's not for everyone, but it adds such an awesome flavor. If you're not into pumpkin pie spice, you could also do vanilla, turmeric or just plain cinnamon. But again, like the powders this step is optional!

step 4 >> sweetener

I have a sweet tooth and always sweeten my matcha. My sweetener of choice is monk fruit extract, which I use as an alternative to stevia. I like it because it doesn’t have the aftertaste that stevia sometimes has, and the one I use is 100% pure.

If you'd rather go with something like maple syrup or honey, those are both lovely. OR if you're feeling happy with the flavor as is, you could just leave it out completely!

step 5 >>Add A fat

One of the keys to making a super creamy matcha is adding a source of fat, which also gives it a richer texture and flavor.

I like using coconut butter because it makes the latte extra smooth. You could also add something sweet like maple syrup or honey.

There are a few options when it comes to which fat to choose, so here are my suggestions:

• Coconut Butter
• MCT Oil
• Coconut Oil
• Grass-fed Ghee (if you're not vegan)

step 6 >> hot water

The last thing you're going to need for your matcha latte is some hot water!

I use a blender to make my matcha because I find that it yields the best texture and consistency. No clumps of the powders and the coconut butter melts and it gets so creamy!

And that's it! Simple and delicious! Now…let's jump into the recipe ????

More Ways to Use Matcha Powder

• High Vibes Iced Matcha Latte
• Vegan Matcha Protein Balls
• Creamy Coconut Matcha Oatmeal
• Mango Matcha Green Smoothie
• Matcha Quinoa Breakfast Cookies
• Beautifying Rose Matcha Latte