11 Jan Mylky matcha
These days, mornings call for mylky matcha lattes. Interestingly, mylk is a medieval spelling of milk, used to describe non-dairy milk products. I have tried a variety of mylks – almond, cashew and obviously soy but the Queen of mylks has to be OAT MYLK. Oat mylk tastes the absolute best in teas and coffees and you can also get it in a thick, creamy form.
Oat mylk + matcha + coconut palm sugar = happiness. This concoction is my motivation to rise early. It’s creamy texture feels like a warm, loving hug and it’s subtle taste gives a gentle, reassuring nudge on these dark, cloudy mornings.
- half a tsp of Bloom Absolute matcha powder
- 1 cup of oat mylk
- 1 tsp of oat cream
- 1 tsp coconut palm sugar
- Mix oat mylk and oat cream together in a pot and heat on the stove
- Add the matcha powder to your favourite cup
- Once the mylk has heated to a boil, pour a quarter of the mixture to the matcha powder and whisk vigorously side to side using a bamboo whisk until there are no clumps and a bit of froth has formed
- Pour in the rest of the mylk
- Add the coconut palm sugar, stir gently and enjoy
The Bloom Absolute Matcha Green Tea Powder has worked best in terms of mixing quickly without the clumps, and it of course tastes wonderful. It is pricey – £16.99 for 30g – however, it is on ‘penny sale’ at Holland and Barrett at the moment so you get two for £8.50 and they last F O R E V E R.
One of the benefits of matcha green tea is that it protects cells and genes from free radicals because it contains the antioxidant EGCE which clean up free radicals, keeping arteries smooth and healthy. Free radicals can cause damage to our bodies and contributes to diseases and ill health. They flow through our blood and can damage artery walls; they stick to the artery walls and form blood clots. When blood clots break free, they can travel to the heart and brain, which can cause heart attacks and strokes.
Food is medicine. Optimum health = optimum worship.