When I first tried Radhi Devlukia’s Matcha Tahini Latte, I was instantly a fan. The combination of matcha and tahini may sound odd, but it’s amazing! This recipe is inspired by hers with some slight modifications. I typically have this latte with my breakfast and sometimes in the afternoon as a yummy snack.
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Matcha tea has a lot of health benefits – it’s high in antioxidants and is believed to lower the risk of cancer and heart disease. Matcha promotes weight loss and boosts brain function. There are two types – culinary grade used mainly for baking as well as in shakes and lattes and ceremonial grade used for straight teas. I use the ceremonial grade as I find the texture to be so much smoother. I’ve tried this recipe with the culinary grade as well, but the taste was too bitter for my liking and I had to add more of the syrup to balance it out. I could definitely tell the difference in quality. Here is a link to the brand of matcha I use – it’s delicious: https://ebay.us/77VAsh
Tahini has a host of health benefits as well. It’s high in protein, vitamin B, vitamin E, magnesium, iron and calcium. It’s also known as an immune system booster with easy digestive properties; and the best part? It tastes amazing – it adds a rich and nutty flavour to this latte. The brand I use can be found here: https://ebay.us/ItvcxH
What you will need for this matcha tahini latte (makes 1 cup):
- 1 teaspoon matcha
- 2 heaping teaspoons tahini
- 1/4 teaspoon maple syrup, adjust based on your preference for sweetness. You can also use honey as a substitute
- 1 cup milk. I use cow’s milk so a small amount of maple syrup will do. If you use unsweetened almond milk, more may be needed depending on how sweet you like your latte’s
Combine all ingredients using a food processor and enjoy!
If you enjoy tea, head over to my blog post for this amazing Indian chai tea recipe