My morning matcha is truly something I look forward to the night before, especially ever since I started bottling it ahead of time and drinking it cold. I let it sit in the fridge overnight it gets so creamy and perfectly sweet and delicious, in a way that it doesn’t when I make it on the spot. Something about the melding of flavors, it has more depth and richness and it’s a little thicker and just so so good. Here’s a reel on exactly how I make it – trust me, you’re going to be obsessed!
- 06. 21. 23
How I Make My Matcha
Ingredients
+ 4 cups nut milk of choice
+ 3-4 tbsp matcha (I like mine strong)
+ 3-4 tbsp maple syrup
Instructions
1. Combine matcha and nut milk in a blender and blend on high until all the lumps are gone. I’ve sifted and whisked before adding to the blender but it’s not necessary.
2. Add maple syrup once matcha is all blended (so it doesn’t form sticky clumps) and blend again. I eyeball it and sweetness really depends on taste. My recommendation is to start with less maple syrup, let it sit overnight and when you taste it in the morning, add more if it’s not to your liking.
3. Bottle and leave in the fridge until the next morning! I make 3-4 days worth at a time. Enjoy!
