Here is another recipe for a matcha latte. This time it is a coconut matcha latte, which is naturally flavored with coconut water from a young coconut. Young coconuts can be obtained at most Asian markets and also at other stores if you live in the warmer climates of the world. If you can’t find young coconuts, then you can use the water from a mature coconut. The only thing with mature coconuts is that they do not contain as much water as the young ones. Therefore, you might have to crack open two coconuts in order to get enough water from them.
Matcha is a rather expensive tea that is from Japan. It is a good source of antioxidants and is very beneficial for the brain. In addition, this is a great anti-parasitic drink because matcha tea and coconut oil and coconut water have been shown to help in the fight against candida and various types of parasites. The only thing is, if you do have parasites, you might want to eliminate or reduce the amount of honey as it is a sugar and can potentially feed the parasites.
1/2 cup Hot Water
1 tsp. Matcha Tea Powder
1/2 tbsp. Raw Honey
1/2 tbsp. Coconut Oil
1/2 cup Coconut Water
1/2 cup Nut Milk (How to Make Nut Milk)
Heat the water and stir in the matcha green tea until dissolved. Stir in the honey and coconut oil until dissolved.
Next, add in the coconut water and nut milk and blend with a stick blender just long enough to create some foam on top. You can serve this over ice or enjoy it as a warm drink. Either way it is healthy and tasty. If you want to serve it warm, heat the nut milk on low being careful that it doesn’t get too hot because excess heat will destroy the living enzymes.