Instead of using plain matcha powder, I used Kashi’s new GoLean Matcha Tea Mantra Plant-Based Protein Powder. It has good ol’ matcha green tea in it, but with a ton of other nutrient-rich vegetable powders that go together mixed in, too, like kale, beets, sprouted lentils, and ground chia seeds. You can peek at other ingredients that go together in their other tasty plant-based powders here. The protein from the sprouted legumes makes it a very satisfying snack, so it’s great for those in-between times when you’re halfway between lunch and dinner but randomly super hungry again. I frothed the powder up with some hot coconut milk, a few spoonfuls of honey, and a pinch of vanilla extract until it was silky smooth and had a little bit of froth bubbles on the top. It was sweet, rich, and had that wonderful signature bite from the matcha green tea. If you want to serve it with the layered-look that it has in the first photo from this post, you can use the spoon method described here to pour the hot matcha mixture into plain hot coconut milk. Just make sure to stir it up before enjoying it.
Matcha Green Tea Latte with Coconut and Honey
- 12 ounces hot coconut milk
- 1 scoop (20 grams) Kashi GoLean Matcha Tea Mantra Plant-Based Protein Powder
- 2 teaspoons honey
- 1/4 teaspoon pure vanilla extract
If you have a milk frother, pour all the ingredients into a large mug and insert the whisk end of the frother into it. Turn it on and allow it to froth the mixture until silky, smooth, and velvety in texture, about 5 minutes.
To make it without a frother, empty all the ingredients into a blender and blend at high speed until silky, smooth, and velvety in texture, about 1 minute.