I am so happy to be writing this blog from my home away from home – Kota Kinabalu, Malaysia! It has been three years since I have been back to my Dad’s home country and I am so excited to be back! I hope to be updating you with lots of travel-related recipes and blog posts!
I thought it was apt to post this recipe that I made a while ago, as it was inspired by the flavours of Asia. Matcha green tea has long been enjoyed in Japan as part of the tea ceremony. It is this amazing vibrant green powder made from dried green tea leaves. The main difference between matcha green tea powder and green teabags is that when you drink matcha green tea, you are consuming the entire leaf – as opposed to the traditional way of soaking the tea leaves and discarding them after. This means you get the full nutritional benefits of the tea leaf!
What I love about matcha is that I find it really helps pick me up from dreary afternoon slumps, or helps me focus on mornings where I really lack oomph (this happens mostly on Mondays). I recently used green tea powder in the icing of my vanilla bean cupcakes. The vibrant green colour of the leaves makes it the ideal natural colouring for lots of baking and cooking recipes.
This iced matcha green tea is the perfect way to start your day. It is refreshing and creamy, and really reminiscent of a drink you might pick up in your local coffee shop! Best of all it is vegan-friendly! It is SO simple to make, you just need five ingredients! Barely a recipe, but I had to share because it tastes so unbelievably good.
Ingredients: (serves 1):
- 250ml coconut milk (I used Kara) or almond milk (Ecomil works well!)
- 1 tsp pure matcha green tea powder.
- A handful of icecubes
- 1 tsp of pure stevia
- 1 tsp natural vanilla powder
- Add all the ingredients to a blender, let the machine do its thing, serve and enjoy! I use the nutribullet as my main blender and I love how it makes the milk go all frothy, without the need to froth it!
There you have it! One of my favourite ways to start the day! Enjoy!