Foodie Friday: Upgraded Matcha Tea

By Shannon Franz

I gave up my coffee habit several months ago and I’ve been loving everything about it… except for that comforting warm cup of deliciousness every morning. In my journey to find a good replacement for coffee, I’ve come to love a good cup of matcha tea. I played around with some ingredients to make it a little more filling, so keep in mind that this cup packs a pretty good wallop of calories (a LOT more than a cup o’ undoctored jo), so use your own discretion on how often you make this. Of course, feel free to take out (or add!) ingredients – the maca isn’t integral – it just gives it a toasty caramel like flavor, and the coconut manna gives it a bit more creamy texture… just goof off with combos and have fun. 
Upgraded Matcha TeaMakes one 12 ounce mug


1/2 Tablespoons Matcha powder

1/2 teaspoon Maca powder

1 Tablespoon hot water (preferably filtered, if possible)12 ounces milk of choice (I like Forager’s Cashew Coconut milk)

1/2 Tablespoon Coconut Manna

Honey, to taste (I used about 1/2 teaspoon)


In a small bowl, combine the Matcha, Maca and the 1 Tablespoon of hot water and whisk until there aren’t any clumps. Over low-medium heat in a pot, warm the milk, the coconut manna, and honey until it’s simmering. Add the whisked matcha to the warmed milk and using a hand blender, blend until fully combined and frothy. Pour into your favorite mug. (The links I included are simply to show what I’m talking about – I have no affiliation with any of those companies.) 



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