December is here already; I can’t believe it. This year my Christmas plans are still up in the air. Usually, I travel back to Alberta to spend Christmas and New Years with my family. But given the current quarantine and social distancing rules, I’m not sure if it’s going to happen this year. I know I’m not the only one who will be missing family over the holidays. But I’m just thankful that I’m safe and healthy, and so is my family. Needless to say, I haven’t been feeling the holiday spirit lately. But to get into the swing of things I woke up this morning, put on some Christmas music, and whipped up these Candy Cane Matcha Lattes for Stephen and I.
What is Matcha?
Matcha is a Japanese green tea powder. While it comes from the same plant as green tea, it is grown differently, in a way that boosts the nutritional benefits. Matcha is packed full of antioxidants, 137 times more than regular green tea, which are known for preventing diseases, boosting the immune system, stimulating the metabolism, and reducing skin inflammation.
Jade Leaf Ceremonial Grade Organic Matcha Green Tea Powder Tin, Bamboo Matcha Whisk and Scoop, Stainless Steel Sifter, Stoneware Bowl & Whisk Holder on Amazon. Click the link to be directed.
Matcha is used to make tea lattes, smoothies, and even baked goods. Today we are making a delicious creamy latte with lots of whipped cream and crushed candy canes (to keep it festive of course). This recipe is vegan-friendly. We’re using oat milk in the latte, and coconut cream for the whipped topping.
- Sift the matcha powder before you mix it with the hot water. This will help to prevent any clumps and create a smoother consistency.
- You’ll want to create a “matcha paste” before adding the hot oat milk. I do this part in the mug, while my oat milk is warming on the stove. Simply Add the sifted matcha powder and a couple tablespoons of hot water to each mug. The water should be hot but not boiling. Whisk the paste until it’s smooth and frothy.
- You can use any kind of milk for this recipe, but I prefer oat milk for vegan lattes because it froths up nicely.
- If your adding coconut whipped cream topping, make sure to refrigerate the coconut cream for at least a few hours to chill before whipping, otherwise it will be too soft.
- For even better results, you can chill the bowl that you make the whip cream in. Just stick it in the freezer for a few minutes.
- If you can’t find coconut cream, you can use full fat coconut milk. You’ll just need to separate the solid coconut cream from the liquid. Save the liquid for your smoothies, the solid part is what we need for this recipe.
- Coconut whipped cream doesn’t hold well at room temperature. As you can see in the photos, it already kind of melted by the time I took the pictures. So make sure you keep it in the fridge until your ready to use it.
- If you have leftover whipped coconut cream like I did, you can keep it in the fridge for several days. I love to use it as a fruit dip.
I hope you all enjoy this recipe, let me know in the comments below!
Looking for another great holiday latte? Check out my Java Chai Eggnog Latte Recipe!
Candy Cane Matcha Lattes
These delicious creamy Vegan Candy Cane Matcha Lattes are topped with whipped coconut cream and sprinkled with crushed candy canes.
- Candy Cane Matcha Latte
- 2 tsp matcha powder, sifted
- ½ cup water
- 1.5 cups oat milk
- 2 tsp honey
- 3 tsp crushed candy canes
- 1 can coconut cream, chilled
- 1 tsp vanilla
- ¼ cup powdered sugar
Coconut Whipped Topping (optional)
- With a stand mixer or hand mixer, beat the hardened coconut cream for about 1 minute until creamy. Add powdered sugar, and vanilla. Beat for 1-2 minutes until it becomes light and fluffy. Refrigerate until ready to use.
- In a medium saucepan heat oat milk, honey, and 1 tsp of crushed candy canes until milk is warm and begins to thicken. Remove from heat and blend with an immersion blender to froth.
- While milk is warming, add 1 tsp of matcha to each mug. Pour 2 tbsp hot water in each mug. Whisk the paste until it’s smooth and frothy.
- Pour frothy oat milk over the matcha paste. Stir to combine. Top with a dollop of coconut whipped cream and remaining crushed candy canes.