I first learned about the benefit and greatness of matcha at the Warrior Woman retreat in 2021 hosted by Melayne Shayne. I use her recipe as see above, but would like to provide you with a full step-by-step of my own process that I do at home, with as much detail as I can provide.

What you'll need:

Ceremonial Grade Matcha powder (Matcha.com)

Bamboo whisk

Bamboo scooper

Small strainer

Matcha Bowl

"Milk" Ingredients:

Raw Cashews

Raw Brazil Nuts

Hemp Seeds

Dates (pitted)

HOW TO MAKE A MATCHA LATTE

Step 0: Be mindful

Step 1: Soak 1 handful cashews and 3 brazil nuts overnight

Step 2: Heat water to 180˚F. I use my Cosori Tea Kettle for precise heat

Step 3: Warm up the matcha bowl with hot water, then dump the water out

Step 4: Scoop 1g, or about 1/2 tsp, of matcha into strainer over the bowl and shake into bowl.

Discard any big matcha pieces left in strainer or put them back into container.

Step 5: Pour small amount of 180˚F water over matcha. Stir with bamboo wisk to make a paste.

Step 6: Pour a little more hot water over pasty matcha and whisk with bamboo wisk until frothy keeping bamboo whisk off bottom of bowl

Step 7: Drain soaked nuts and add to Vitamix blender with 1TB hemp seeds, 1-2 pitted dates (I usually use 2), and hot water. BLEND WELL.

Step 8: Pour milk through strainer into frothy matcha

Step 9: Enjoy your tasty beverage!

NOTES:

Store matcha in tin container in the fridge or freezer and only open the container for a short time. Sunlight oxidizes the matcha and we want it to stay bright green.

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