Stinging Nettle Matcha Tea

Ingredients:

• 1 teaspoon stinging nettle tea leaves (dried)

• 1 teaspoon high-quality matcha powder

• 1 cup hot water (not boiling, around 175°F or 80°C)

• 1-2 teaspoons honey or organic sweetener of choice

• 1/2 cup warm milk (dairy or plant-based)

• Optional: a dash of vanilla extract for extra flavor

• Instructions:

  • Prepare the Stinging Nettle Tea:

    • Steep the stinging nettle tea leaves in hot water for about 5 minutes. Strain the leaves, leaving you with a nettle-infused hot water. Set aside.

  • Prepare the Matcha:

    • In a separate bowl, sift the matcha powder to ensure a smooth consistency. Add a small amount of the nettle-infused hot water to the matcha and whisk vigorously with a bamboo whisk or a spoon until the matcha is fully dissolved and a frothy layer forms on top.

  • Combine the Ingredients:

    • In your serving mug, combine the prepared stinging nettle tea and the whisked matcha.

  • Sweeten to Taste:

    • Add honey or your preferred sweetener to the tea and matcha mixture. Adjust the sweetness to your liking.

  • Heat the Milk:

    • Warm the milk until it's steaming, but not boiling. You can use a milk frother to create foam if desired.

  • Froth the Milk:

    • If you have a milk frother, froth the warm milk until it's creamy and has a nice layer of foam on top.

  • Combine Everything:

    • Pour the warm, frothed milk over the stinging nettle tea and matcha mixture in your mug.

  • Optional: Add Vanilla Extract:

    • For an extra layer of flavor, add a dash of vanilla extract to the latte. Stir gently.

  • Enjoy:

    • Give your Stinging Nettle Matcha Latte a final stir, and savor the unique blend of stinging nettle and matcha flavors. Enjoy the delightful balance of earthiness and umami!

Feel free to adjust the quantities of stinging nettle, matcha, and sweetness to suit your taste preferences. This recipe offers a fantastic way to experience the health benefits of stinging nettle while indulging in the rich flavors of matcha.