Every morning is a new beginning. The new day brings a refreshed energy and chance to accomplish something new and truly remarkable. Call me tradition or “old school” but I still call breakfast my favorite and most important meal of the day. What I eat fuels my body, mind and spirit and sets the precedent for the entire day ahead.
A coffee, tea latte, or herbal tonic is a necessary start to my morning ritual, but it is certainly anything but routine or ordinary. Tea and coffee tonics are perfect vessels to impart a little extra nutritive function that can be as flexible as one’s mood or flavor preferences of the moment. Need a little extra energy boost, help grounding, etc. – change up the herbs, flavors or medicinal properties of the concoction et voila, a entirely delicious new pairing and decadent start to your morning.
Though it’s been around for centuries, the matcha superfood craze has officially ignited a slew of green matcha-inspired concoctions. Full of antioxidants, vitamins and not to mention quite alkalizing, green matcha is actually higher in caffeine than coffee, yet without the jitters or crash. Green matcha is an obsession that we’re after nearly every day, but sometimes we crave a less overpowering flavor that pairs better with some of the more delicate herbal ingredients we use.
While a little misleading, matcha actually translates to powdered tea, however, not all teas can be called matcha. Many companies are creating powdered, instant forms of various types of tea and marketing them as matcha – the unassuming consumer believing they contain the same health properties as the green variety. This is not the case. While of course other tea varieties contain health benefits as well, the main boon of these powdered teas is the richer, intense flavor and silky texture they provide, that you just can not achieve no matter how long tea leaves or herbs are steeped. Even the antioxidant and vitamin content is substantially higher from a cup of “matcha” tea vs its brewed counterpart.
For this particular tonic, we’ve chosen a black tea matcha made from stone ground darjeeling and assam tea leaves, imparting a robust and slightly citrus, malty flavor that pairs beautifully with homemade coconut milk and our rose glycerite essence. A touch of restorative, immunity-boosting reishi, ghee and raw honey and our mornings or afternoon pick-me-ups couldn’t be more inline with our current feels.
1 cup unsweetened/ unsulfured coconut flakes (you can also use fresh, young coconut milk for a thicker milk more akin to a cream that can be frothed or foamed)
2 cups filtered water
1. Combine coconut and water in a high speed blender. Blend on high for one minute.
2. If using dried coconut flakes, strain the liquid through a fine mesh strainer or nut milk bag. Store the milk in an airtight container and discard the coconut solids or dehydrate blended coconut flaked to be used as flour.
16 ounces coconut milk
1 ½ -2 teaspoons powdered black matcha
1 teaspoon ghee or virgin coconut oil
1-2 tablespoons raw honey or stevia to taste
1 tablespoon rosewater or ¼ teaspoon rose glycerine tincture
¼ teaspoon reishi (optional)
Pinch of Himalayan salt
This can be made one of two ways. We’ve added instructions for the quicker, time saving tonic, or the more traditional, slow food ritual – let’s call it our tea ceremony instruction…
1. Bring the coconut milk to a simmer in a pan and add black matcha powder.
2. Blend using a bamboo whisk, and gently stir until smooth and completely blended.
3. Add honey or stevia, rose glycerite, and a pinch of salt and whisk again.
4. Melt your ghee or coconut oil and float atop of your latte for a rich, buttery addition.
1. Simmer coconut milk in a pan and once warmed add all ingredients to a blender until well combined.
Additional creamed coconut milk can be frothed and added for an extra foamy latte before serving.