Orange Olive Oil Matcha Latte
Bright citrus meets calm, focused energy in this Orange Olive Oil Matcha Latte. Creamy orange-infused milk is layered with ceremonial-style matcha and Epic Protein Mindful Matcha for a smooth, subtly sweet drink that feels both refreshing and indulgent. A cloud of whipped coconut cream and a drizzle of olive oil add richness, while a hint of almond extract ties the flavors together. It’s a vibrant twist on your usual matcha latte—packed with plant-based protein, antioxidants and naturally uplifting ingredients that make it perfect for a slow morning or afternoon reset.
INGREDIENTS
- 1 tsp Epic Protein Mindful Matcha, sifted
- 1 tsp matcha powder, sifted
- ⅛ tsp almond extract (optional)
- ½ fresh orange, skin removed and chopped
- ⅔ cup milk
- ¼ cup whipped coconut cream (homemade recipe below)
- 1-2 tbsp maple syrup olive oil, for drizzling
- Small pinch of sea salt
DIRECTIONS
- In a small bowl, add in the sifted Epic Protein and regular matcha powder. Add in hot water and whisk vigorously with a bamboo whisk until the matcha is smooth and foamy.
- Add the maple syrup and whisk again. Set aside.
- Add the orange, milk, almond extract and pinch of salt to a blender and blend until smooth.
- Pour the orange milk through a fine mesh strainer to remove the pulp.
- Fill a glass with ice.
- Pour in the orange milk, then the matcha, the coconut whipped cream and a drizzle of olive oil.
- Serve with an orange peel twist and enjoy!
COCONUT WHIPPED CREAM
- Chill one 14 oz can of full fat coconut milk overnight.
- Remove the solid part of the coconut milk from the top of the can and add it to a chilled bowl.
- Beat the coconut milk using a mixer for 30 seconds until creamy, add ¼ cup of powdered sugar and beat again until creamy and smooth (another 30 seconds).
- Use immediately and refrigerate leftovers.
