Don’t like the taste of matcha? Try this
One reason to swap your cup of green tea for perennially popular matcha? The latter, a powdered form of green-tea leaves grown in shade, has been shown to have 137 times the amount of epigallocatechin gallate (EGCG), an antioxidant. Need another? A 2017 study published in the journal Food Research International found that matcha, when consumed in tea form (as opposed to a snack bar), partially improved cognitive performance on tasks that require attention speed and memory. Drink up.
TRY THIS: MATCHA MILK
CAP Beauty in NYC serves it to spa guests.
2 cups (500 mL) nut milk
1 tsp (5 mL) matcha tea
1 tbsp (15 mL) tocos (rice-bran solubles)
1 tbsp (15 mL) coconut butter
1 tsp (5 mL) honey or sweetener
Pinch of raw organic vanilla powder or splash of vanilla extract
Pinch of Himalayan pink salt
Add ingredients to a high-speed blender, pulse for a few seconds and enjoy!
Not near your kitchen? Take a single serving of The Neat Matcha Stick Box ($42 for 15 packets, capbeauty.com) to go, and just mix with hot water.
This article originally appeared in the November 2017 issue of ELLE Canada.