Iced Matcha & Dandelion Tea Latte

By Carol Dudar, Recipes & Food Styling

Photos By Above the Salt

glass with garnish against it

Matcha is long known for it’s detoxing health benefits, as well as being a delicious drink.  For a new twist on a green tea match latte, try serving it up with coconut and dandelion.

Recipe

(serves 4)

INGREDIENTSclean cosmetic products

  • 3 tsp (10 ml) matcha powder
  • 3 C (750 ml) coconut water
  • 1 C (250 ml) gently boiled water
  • 1 C (250 ml) coconut milk (Tetra Pak)
  • 1/2 C (125 ml) dried dandelion flowers (available at health food stores)

INSTRUCTIONS

  1. Wash dandelion flowers, place in a medium bowl, and pour boiling water over flowers.
  2. Set aside for 3-4 hours or overnight.
  3. After steeping, strain the dandelions from the liquid.
  4. Add the matcha, coconut water, dandelion tea and coconut milk to blender and blend well for 2-3 min, then chill.
  5. Drink can be kept in the fridge for 4-5 days. Blend again before serving. Serve over ice.
  6. For a more celebratory look here is an optional garnish to do before filling the glass: 1 tbsp (15 ml) matcha powder

TIP

You can also use 1 C fresh dandelion flowers with no pesticides

Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.