Matcha is a refreshing, energizing antioxidant packed beverage made of high quality, finely powdered green tea. One of the tastiest ways to enjoy it is with almond milk. In this recipe we’ll be showing you how to make a paleo friendly, homemade version of matcha infused almond milk without all of the preservatives and chemicals found in store-bought versions.
Making Homemade Almond Milk
Homemade almond milk has a better taste and texture than what is found in most stores. It also retains more nutrients and is more economical. You really can’t go wrong with making the switch from store-bought to homemade.
- 1 cup of the almonds of your choice
- 4 cups of filtered water
- Sweetener of your choice (optional)
- Matcha powder (for the next step) (see matcha profile)
- Soak 1 cup of almonds in 4 cups of water for at least 6 hours
- Drain the almonds from the water and discard the water
- Measure out 4 cups of fresh filtered water
- Add the almonds, water, and your sweetener (if using) to a high-speed blender
- Blend everything until it is smooth (1-2 minutes on average)
- Strain the mixture through a cheesecloth or the filter of your choice
- Discard the almond “pulp” (or use it to make almond flour for paleo cooking!)
Infusing the Almond Milk with Matcha
- Add the strained almond milk back into the blender
- Measure out three teaspoons of matcha powder
- Add the matcha to the almond milk
- Blend until the matcha has thoroughly mixed with the almond milk.
- Pour the mixture into the container of your choice for storage and refrigerate.
Each one cup serving will contain approximately 52 mg of caffeine. This recipe should stay fresh in the fridge for up to 4 days, so be sure to use it by then!
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