For this recipe, it is best to use matcha tea powder, which is green tea used in Japanese tea ceremonies (available in most health food stores, or Japanese grocers). Unlike regular green tea that you steep and then discard afterwards, with matcha you consume the entire leaf. The leaves are finely ground to a fine powder, which makes the tea powder easy to use in a variety of recipes as it mixes very well. And because you are consuming the leaf in its entirety, there is quite a bit more caffeine in matcha, which makes it a good coffee alternative on a sleepy Monday morning.
Matcha is great on its own, or with a little sugar. I love it with almond or vanilla soy milk, as these flavours love to sing together in the blender.
1 tablespoon matcha powder
2 cups almond milk
1 teaspoon almond syrup
1 cup ice cubes
sugar (to taste)
Combine all ingredients in a blender, and blend for 40 seconds to a minute. Do not blend too long, or else all the ice will disappear!
Serve as a breakfast drink for a refreshing wake-up call, or any time in the day as a nice, cooling snack.