We’ve seen them all on the ‘gram and popping up in many cafes: mugs of bright green matcha, charcoal lattes, blue, pink, and purple lattes that look like a unicorn exploded. Wellness lattes, potions, tonics, elixirs…whatever you want to call them, they’re everywhere. I’m not much a coffee drinker, so I’ve really been enjoying experimenting with different hot drinks every morning. Today I’m going to share five of my favourite latte recipes, all of which you can make at a fairly inexpensive price with ingredients that are easy to find.
For all these recipes some sort of blending device is required. You can use a traditional bamboo matcha whisk, a hand held milk frother, or a blender. And no, you don’t need to spend an arm and a leg on a Vitamix or superfood powders to make beautiful frothy lattes. I use a regular old magic bullet that I’ve legit owned for about 10 years.
If you know me, you know I take my matcha very seriously.
8oz hot water
1 tsp ceremonial-grade matcha
1/2 to 1 tablespoon coconut butter
– substitute water for hot milk – I love using coconut milk sometimes but honestly prefer it made with water
– sweetener of your choice
– lion’s mane mushroom powder (see mushroom latte section below)
Traditionally, matcha is prepared with a bamboo whisk. If you’re using this method (or a milk frother) start off by putting your matcha in a bowl or mug and add 1oz of hot water. Whisk vigorously until it becomes frothy, and add the remaining 7oz of water. If you’re adding the coconut butter I suggest putting it all in a blender or using an electric whisk rather than the bamboo one.
WHY IS MY MATCHA SO BITTER? If your matcha tastes really bitter, that means your water is probably too hot. It should be hot, but not boiling. Let your water come to a boil, and let it cool for 5-10 minutes.
QUALITY OVER QUANTITY
You might think getting a pound of matcha powder for $20 is a steal and you’re right….they’re stealing your money haha. Opt for the highest quality ceremonial grade matcha you can get your hands on. I really like the Amoda Tea Ceremonial Matcha.
To keep your matcha super fresh, store it in a dark, airtight container in the fridge to protect it from oxidizing and losing its flavour and beautiful green colour.
ADAPTOGENIC HOT CACAO // MACA + CACAO LATTE
This latte is a spin on hot chocolate. It’s still creamy and chocolatey without all the sugar and dairy, plus has the adaptogenic and energizing benefits of maca which gives it a slight caramelized flavour.
8oz hot water/milk (COCONUT MILK or some sort of plant milk works best here for optimal creamy and frothy-ness!)
1 1/2 to 2 teaspoons gelatinized maca powder
1 tablespoon cacao powder/unsweetened cocoa powder
1 tablespoon melted cacao butter
– cacao butter: adds more rich chocolatey flavour
-optional: 1/2 tsp maple syrup for sweetness + a pinch of salt to deepen the chocolate flavour
DO NOT leave out the cacao butter. It will change your life. If you *have* to leave it out, at least add some coconut butter. But it won’t be the same.
Golden mylk is one of my favourite hot drinks to enjoy in the evening as it really helps me to wind down, plus the anti-inflammatory benefits of turmeric are really great at this time of year.
8 oz hot water or milk (again, I prefer coconut)
1/4 -1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
cinnamon (to taste)
pinch of black pepper*
1/2 teaspoon coconut butter
– 1tsp reishi powder (see mushroom latte section)
Adding black pepper whenever you use turmeric is a MUST. The black pepper helps curcumin, the healing compound in turmeric, absorb into your body up to 10x.
Mushrooms are a huge thing in the wellness world right now, but have been used for centuries by many cultures for their healing properties. If you’re new to mushrooms, I suggest starting out with adding mushroom powders or extracts to any of the above lattes. Or, you can just dive straight in.
CHAGA + DANDELION “COFFEE” LATTE
This latte is a great caffeine-free alternative to coffee if you really enjoy just the taste of coffee.
Bring the water, chaga chunks, and dandelion teabag to a boil and let simmer for 10-15 minutes. Remove the teabag and chaga chunks and add this infusion plus the remaining ingredients to a blender.
8oz hot water or milk
1 tsp/1 packet mushroom powder (I like either the chaga, lion’s mane or 10 superfood blend by Four Sigmatic)*
1 tablespoon coconut butter
– sweetener of your choice
Feel free to omit the dandelion root if you’re not a fan of bitter tastes. Dandelion tea is great for liver support and healthy digestion.
* My favourite mushroom powders to use are by Four Sigmatic. In order to reap the benefits of all of these mushrooms, they need to be extracted (hence why we simmer the chaga chunks for a long time). The Four Sigmatic powders are already extracted and come in little packets that you can take on-the-go. I love taking these with me when I travel and adding them to my drinks at restaurants and cafes.
* I currently like using Lion’s Mane in my matcha to boost focus, and Reishi in my golden mylk to help me wind down in the evening.
The chaga chunks can be frozen and re-used multiple times until the tea no longer brews dark brown. You can also make a big batch of chaga tea at once, store it in the fridge, and re-heat as needed. 1/3 cup of chunks to 1L of water is a great place to start – and you can simmer this from 10 minutes to a few hours. Just make sure to top up the water levels as needed.
Well, there we have it folks! This post has been long overdue but I hope you found it helpful! What’s your favourite latte recipe? If you make any of these, I’d love to see your creations on Instagram – catch me over at @jocelynneflor and don’t forget to tag me in your photos/stories!