3 Easy (and Delicious) Ways to Incorporate Matcha Into Your Daily Routine

Photo:

Candice Kumai

Homemade matcha coconut latte? Yeah, girl, you know this Japanese-American girl has you covered! No excess chemicals, sweeteners or bs—just straight homemade love. Traditionally, you would make matcha with a chasen (a bamboo whisk) with 175- to 185-degree water. In this recipe, we're going to try it in a Vitamix.

Makes two lattes

Ingredients:

2 teaspoons high-quality matcha (matcha love by ito en)
2 cups just-under boiling water (175 to 185 degrees F)
1 to 2 tablespoons coconut manna or coconut butter (you can find this at a health food store, in a jar)
1/4 cup almond milk (unsweetened is best)
sweetener (if desired to taste, optional). I prefer mine unsweetened

Directions:

Place your matcha powder in a bone-dry Vitamix. Add your hot water and coconut manna/butter, and carefully blend on low, and after a few seconds, carefully bring to medium-high power. Blend for about 10 to 15 additional seconds. Add sweetener if desired.

Pour into desired serving cups, and pour your favorite almond milk into the side of the bowl to top it off.

Photo:

Candice Kumai

With decadent dark chocolate, rich and earthy matcha powder, and heart-healthy pistachios, this is the perfect dessert for anyone looking for a feel-good antioxidant boost. Pack these truffles for a little midday pick-me-up when you're craving something sweet, and enjoy them with my creamy coconut almond matcha latte on the side.

Makes about three dozen truffles

Ingredients:

3 cups premium dark chocolate chips
1⁄2 cup heavy cream, at room temperature
1/3 cup pistachios, shelled and pulsed in a food processor to a fine meal
1 tbsp. quality matcha powder, plus 1 tsp. for dusting, like Matcha Love

Directions:

In a large saucepan, bring 2 to 3 cups of water to a simmer. Create a warm-water bath by placing a heatproof glass or stainless-steel bowl over the saucepan of simmering water. Add the chocolate chips and heavy cream to the bowl. Mix well with a spatula to combine as the chocolate melts.

Remove the bowl from the heat, and transfer the chocolate mixture to a parchment paper–lined loaf pan or shallow bowl, and cool completely to room temperature. Place into the fridge for 90 minutes to solidify.

Using a small melon baller, scoop out the truffle mixture, and mold into 1-inch balls. If you don't have a melon baller, use your hands.

Fill a small bowl with the crushed pistachios, roll the truffles in the pistachios, pressing the nuts gently into the surface. Using a fine-mesh strainer or sifter, dust the truffles with the matcha powder.

Transfer the truffles to paper cupcake liners or a parchment paper–lined tin, and refrigerate until ready to serve. Enjoy!

Which recipe are you the most excited to try? Let us know in the comments below.