Iced Matcha Tahini Latte Recipe

Radhi says: "I like reaching for this rich, creamy coffee alternative mid-morning or afternoon, or whenever I want a gentle boost. (Although not first thing in the morning – I like to give my natural energy the opportunity to kick in first.) Matcha is a lovely tool for energy because while it delivers caffeine, it doesn’t give me the jitters the way coffee does. So this latte supports a serene, focused mind. It’s sweet from the maple syrup, which is complemented by the nutty tahini – a toasted sesame seed paste that is rich in healthy, brain-boosting fats."

Makes:

1 latte

Total time:

5 minutes

Ingredients

2 tablespoons boiling water
2 teaspoons matcha powder
480ml plain unsweetened oat milk
2 tablespoons tahini
1 tablespoon maple syrup, plus more as needed
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract
Ice, for serving (optional)

Method

1. In a small bowl, whisk together the hot water and matcha powder until smooth.

2. In a high-powered blender, combine the matcha mixture, oat milk, tahini, maple syrup, cinnamon and vanilla and blend until smooth. Add more maple syrup to taste, if you like. Serve over ice, if desired.

Extracted from JoyFull by Radhi Devlukia-Shetty (Thorsons, £22 Hardback).

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