There are only so many cups of coffee I can drink in a day to stay warm. Cue: tea, because hot chocolate has never been on the table.
Matcha tea has become my staple alternative to coffee when I feel my inflammation is running a bit high. It contains caffeine, of course, but its effects are far more subtle. For someone who doesn’t like chocolate but is a self-proclaimed health nut (like myself), this hot beverage fulfills even a festive holiday season aesthetic.
- 1 cup unsweetened vanilla almond milk
- 1/2 cup water
- 1 teaspoon matcha tea powder
- 2 large marshmallows*
Heat almond milk or use a frothing device. Heat water until almost boiling. Add hot water to a small bowl, then whisk in matcha tea powder until smooth and frothy.
* This breaks the herbivore code but for the sake of this recipe development for Spoon University, I made my own refined sugar-free marshmallows using sustainably-sourced gelatin following this video.
Pour matcha tea into 2 small mugs. Top almost to the brim with heated or frothed almond milk.
Add marshmallows and enjoy as they melt into your hot drink, sweetening it ever so slightly.