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Iced Adaptogen Matcha Latte

 

By Lee Capatina

 

I love making iced matcha to cool down in the Summer heat, but instead of brewing it with water, I use tulsi as the base. The adaptogenic properties of tulsi help to calm your mind, while the matcha and the ghee provide a boost of energy for your mind and body. The result is a drink that's creamy, refreshing and utterly delicious. 

 


Ingredients

 

  • 1 tsp Ippodo Matcha powder
  • 1 tbsp Plain Jane ghee 
  • 1/4 tsp ground cinnamon
  • 1/8 tsp vanilla bean powder
  • 1 medjool date, to sweeten (optional)
  • 1 cup brewed Lee's Original Three Tulsi Blend, at room temperature
  • Ice cubes 

  


Preparation

 

1. Combine all ingredients (except ice) in a blender and blend on low setting.

2. Slowly increase the setting to high speed and blend for 15 seconds or so.

3. Strain through a mesh strainer and pour over ice. Enjoy immediately!

 

  

Photo by Lauren Miller 

 

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