Mushroom Matcha Latte
This Mushroom Matcha latte recipe is simple, vibrant, and easy to enjoy both hot or iced. Finely ground green tea leaves provide the perfect combination of caffeine and L-theanine which creates matcha’s signature calm, focused energy. The addition of adaptogenic mushrooms adds a supportive layer to that experience by increasing stress resilience and providing a more steady energy, which is what allows this latte to work just as well in the morning as it does for a midday reset.
We love oat milk in our matcha lattes because it is already mildly sweet and makes for an effortlessly creamy drink, but really, any milk will work well.
When it comes to matcha accessories, don't stress it! There are lots of ways to whisk matcha to that perfect frothy texture. A bamboo whisk is what we traditionally see in matcha recipe videos, but many folks find that their trusty milk frother or standard kitchen whisk work just fine.
Ingredients
- 1 rounded teaspoon (4g) Herban Tapestry Mushroom Matcha
- 1/4 cup hot water
- 3/4 cup oatmilk, or milk of choice
- Sweetener of choice, if desired
Instructions
- Heat the water in a saucepan or teapot over high heat until just before boiling point, or 170-175°F. Boiling water can compromise the flavor of the matcha.
- If you're making a hot matcha latte, warm oatmilk to desired temperature.
- Sift the matcha powder through fine wire mesh or strainer into a bowl.
- Pour the hot water over the matcha and whisk vigorously in a 'W' shape until small bubbles form at the top.
- Pour the whisked matcha and hot oat milk into a mug, or enjoy over ice if you prefer. Stir gently to combine and sweeten to taste.
