Matcha, Matcha, Matcha, Matcha rockin' everywhere, rockin' everywhere, rockin' everywhere...
I found you, Iced Mint Matcha!
OKAY -- joking punny songs aside, I introduce to you an elevated iced matcha latte with a mint twist. Why? Because mint is a delicious, cooling herb and as we're just about to enter spring and things are about to start heating up (except you East Coast and your snow storm yesterday!), cooling herbs are a good thing to have in your diet.
Think about it: in the winter you crave things with a little more heat like chili's with hot peppers or tea with ginger. Hot peppers and ginger are just two herbs and spices creating more heat in your body. In the summer, you tend to crave things that cool you down such as citrus fruits or mint, which again are just two foods and herbs helping to cool you down.
I've actually had this recipe both heated and iced. Both are delicious! Add as much mint as you'd like.
If you'd like to make this vegan, use coconut oil instead of ghee and omit the collagen peptides.
ICED MINT MATCHA LATTE Cook time: 5 mins | Yields: 1
Ingredients:
1 cup Hot Water (not steaming hot, but not quite warm)
1/2 tsp Matcha Powder (use 1 tsp if you can handle more caffeine)
1/4 cup Dairy Free Creamer, preferably sugar free
1 tsp Ghee, preferably grass-fed (sub coconut oil or EVOO to make vegan)
1 scoop Collagen Peptides (omit to make vegan)
Directions:
Boil water. Let cool slightly.
Add all ingredients to a blender. Blend for 1 - 2 minutes, until frothy.
Pour over ice, sip, and enjoy!