Eosinophilic Esophagitis Friendly Turmeric Matcha Latte
Total time10 min
Prep time5 min
Cook time5 min
4.9(19)
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Learn more →Ingredients
1 serving
- 1 tsp ceremonial-grade matcha powder
- 2 tbsp hot water (not boiling, about 175°f / 80°c)
- 1 cup full-fat coconut milk
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ⅛ tsp ground cinnamon
- 1 tsp honey
- 1 pinch black pepper
Instructions
- 1
Sift the matcha powder into a small bowl. Add the hot water and whisk vigorously in a zigzag motion until the matcha is fully dissolved and no clumps remain, about 30 seconds.
- 2
Combine the coconut milk, turmeric, ginger, cinnamon, and black pepper in a small saucepan over medium heat, whisking to blend the spices. Heat until steaming and small bubbles form around the edges, about 3–4 minutes — do not let it boil.
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