You guys already know I love all things matcha. Whether it’s cheesecake, raw oreos, popsicles, or coconut butter dark chocolate cups, the bright green, superfood powdered tea is always finding a way into my recipes. I thought today I would show you how I make my basic matcha latte (with some options for holiday pizzazz) plus two more creative ways to enjoy matcha this holiday season. All of today’s recipes are free of dairy, eggs, and refined sugar, and while the basic matcha latte (and it’s variations) are healthy and light enough to enjoy every day, the other two recipes are a bit richer. Although they’re made with wholesome, vegan ingredients, they are special occasion treats, so just enjoy them and savor every sip!I often enjoy matcha in my morning smoothies, but my favorite way to get my daily dose of matcha during the winter months is in a simple latte. Whipping up your dairy-free milk in the blender will help you get a nice layer of foam. Add some spices or a little peppermint extract for a festive variation.My favorite of the three I’m sharing today has to be this creamy Peppermint Matcha White Hot Chocolate. Rich and minty with a hint of pure cocoa and peppermint, it reminds me of something you might order at a cozy cafe, but it’s much healthier. Unrefined cocoa butter adds richness and flavor, while pure maple syrup adds just the right amount of sweetness. A trip through the blender emulsifies the cocoa butter and whips it into a creamy drink. A dollop of whipped coconut cream (yes, there is a dollop in there but it started to sink!) and a sprinkle of crushed candy cane adds some festive flair.If you’ve never tried making your own vegan “nog” I urge you to give it a whirl! If you’ve never thought of adding matcha to nog, then I encourage you to consider it! This Vegan Matcha Nog drink is thick and creamy with just a hint of matcha. The key to the eggnog flavor, in my opinion, is all thanks to two ingredients: nutmeg (freshly grated is even better) and rum extract. Adjusting these two ingredients according to your taste will create a delicious beverage that I’m willing to bet you’ll love more than traditional eggnog. Personally, I was never a big fan of eggnog before going vegan, but I sure do love spicy creamy plant-based nog!

I hope you give these festive holiday matcha drinks a try! As always, I used my favorite matcha green tea powder from Pure Matcha. They have the highest quality matcha for a reasonable price, and it’s hands-down my favorite matcha out of several brands I’ve tried over the years.

THE RECIPESBasic Matcha Latte (serves one)

• 1 tsp ceremonial grade matcha powder
• 1 cup dairy-free milk (coconut milk or organic soy milk are my favorite to make lattes with)
• boiling water
• 1-2 tsp maple syrup or sweetener of choice
• seasonal variations: 1/8 tsp peppermint extract, or 1/4 tsp cinnamon + pinch of nutmeg

1. Boil water in your kettle. In the meantime heat your plant milk in a small pot over medium heat until hot.
2. In a small bowl add the matcha powder and about 1/4 – 1/2 cup of hot water. Whisk with bamboo whisk until smooth and powder is disolved. Alternatively you can add the water and matcha to a blender and carefully blend. Pour the tea into your mug.
3. Rinse out your blender if you used it to blend the matcha, and add the hot milk, sweetener, and optional ingredients. CAREFULLY blend it on high (I hold a folded towel over the lid just to be safe), then pour the milk into the mug with tea and give it a gentle stir. Enjoy!

Some days I don’t blend the milk, and simply give it a whisk in the pot while it’s warming to create some foam.

Peppermint Matcha White Hot Chocolate (Vegan, Refined Sugar Free)

serves 2

• 2 cups dairy-free milk, any will work
• 1 ounce cocoa butter, chopped (approximately 1/4 cup)
• 1-2 tbsp maple syrup or more to taste
• 2 tsp ceremonial grade matcha powder
• 1/8 – 1/4 tsp peppermint extract or more to taste
• 2 tbsp coconut cream, optional for added richness
• whipped coconut cream* and crushed candy canes for topping (optional)

1. In a double boiler, melt the cocoa butter. In a separate pot, heat the milk and optional 2 tbsp coconut cream. Add hot milk, matcha, maple syrup, peppermint, and melted cocoa butter to the blender and blend CAREFULLY, holding the lid with a folded towel.
2. Pour into two mugs and top with whipped coconut cream and crushed candy canes.

*For the whipped coconut cream: refrigerate a can of full fat coconut milk. Scoop the cream off of the top of the can and whip in a small bowl with a fork. Add a little maple syrup to taste. You can also use an electric hand mixer to whip the coconut cream.Vegan Matcha Nog (dairy free, egg free, refined sugar free)

Makes about 6-8 small servings

• 1 3/4 cup dairy-free milk
• 1/2 cup raw cashews, soaked for at least an hour (drained and rinsed)
• 2-3 tbsp maple syrup, or 4-5 soft medjool dates
• 2 tsp matcha powder*
• 3/4 tsp each rum extract and vanilla extract
• 1/4 tsp nutmeg and cinnamon, or more to taste
• tiny pinch of salt
• 1/4 cup coconut cream (skimmed from a can of chilled full-fat coconut milk)
• 1 small frozen banana (optional)
• optional – squeeze of lemon
• handful of ice
• nutmeg and cinnamon sticks for serving

Instructions:

Blend all ingredients except ice and frozen banana in a high speed blender, until completely smooth and silky. Adjust rum extract, spices, and maple syrup to taste. If you’re making this ahead of time, don’t add the banana and instead chill in the fridge until ready to serve. Taste it before serving, it will thicken in the fridge, so you may or may not wish to blend in the frozen banana immediately before serving. Garnish with a sprinkle of fresh nutmeg and cinnamon sticks, if you’d like.

*This is also delicious as a basic vegan eggnog if you omit the matcha.