Many of you know and love Summer Sanders of the vibrational and thriving Local Juice Company located in the spiritual vortex known as Sedona, Arizona. Today she is generous enough to share her favorite Match Mylk recipe with us (as I've secretly developed a little bit of a Matcha obsession). Get your blenders out.
S | Matcha has kind of taken the foodie world by storm. I see so many beautiful Matcha recipe as of late. It's such a wonderful and unique superfood. I love that it supports your body with its powerful antioxidants. Another great benefit is its candida fighting properties. It has definitely replaced my coffee drinks this Fall.
Matcha powder has a flavor that I can't find anywhere else - a pleasant blend of cozy, wild, earthy, and almost savory. We've recently added it to our menu at Local Juicery. Since we've put it on our shelves, we have had a line of people wanting it (daily)!
Matcha Mylk is a simple way to enjoy the benefits without eclipsing the unique taste. It's classic, simple, and showcases the flavor of the Matcha. This is my cherished recipe. You can heat it up if you're wanting a warmer version to enjoy in a cozy spot. Otherwise, enjoy it fresh with no heat.
1 1/2 cup young coconut water
1/2 cups organic cashews
1/3 cup organic raw coconut flakes
1 tablespoon organic grade B maple syrup
1/4 teaspoon Himalayan fine stone ground salt
1/2 teaspoon alcohol free vanilla
1 teaspoon culinary grade Matcha powder (I love Mizuba out of Portland)
PROCESS | In your blender, combine the coconut water, cashew, coconut flakes, maple syrup, salt and vanilla.
Blend very well. Strain the mixture though a nut mylk bag. Pour back into the blender, add the Matcha powder, and blend again.
Serve in your favorite glass or mug.