It’s Monday and this mama needs her matcha and not just any matcha an Iced Pineapple Matcha Latte!
Hope all the mamas out there had a wonderful Mother’s Day!
Two months ago when the pandemic hit the whole family was home, first for Spring Break which was extended and than the Stay At Home Order here. Wednesday will be officially 2 full months of the whole family being home. My coffee consumption, stress, and anxiety have drastically increased. I’ve been able to manage but with no real end in sight to what I was hoping was temporary I’m trying to get back to routine but a new routine and cutting back on the extra coffee, decreasing treats and getting back to healthy eating as produce is becoming more readily available, and adding in some much needed relaxation time. Not sure how I will with everyone home but this week I’m going to figure it out!
Matcha is back, has been, and will help me cut back on coffee and relax.
I go in moods and waves with matcha. There will be weeks where I will only drink it once or twice and than there are times I have it every day and sometimes more than once a day. Sometimes warm, sometimes cold, in smoothies, desserts. There are only a few times I can say I was this in love with a latte and one of them was my Iced Nana Matcha Latte, funny how it’s also iced and fruity.
I’ve always liked pineapple and matcha together, they make a delicious smoothie or even green pineapple Dole whip, but it wasn’t until I had the Iced Pineapple Matcha Drink that I got hooked on this combo! I stopped at Starbucks on my way to get my haircut one afternoon when it first came out and decided to give it a try. Made with coconut milk (the standard way) it isn’t my favorite, made with oatmilk it’s amazing! The oatmilk they use is sweetened and it’s made with a pineapple syrup so when I do get it I get it in a larger cup with extra ice.
Pineapple juice not only adds flavor and sweetness but a good dose of Vitamin C! Making it at home I can make it without using a syrup and much healthier! Only my days making it right now are limited until I can get more pineapple juice as I’m down to only 2 cans of pineapple juice and will not be going to Trader Joe’s anytime soon unfortunately. One of the simple things I really really miss. I haven’t been there in 2 months, almost exactly! When I had an order to pick up at Whole Foods last week I saw people liked up outside, at least 20, so it will be awhile for sure. They had 100% pineapple juice in single cans that were perfect but I know I’ll find another pineapple juice or could even make my own.
As mentioned I like to use oat milk, almond milk, or homemade cashew milk. Things are a bit flexible now and using what we have or what I make for the week. While making oat milk can be slimy if making it in small batches and using for iced drinks works for me. Many store bought versions have added oil and added sugar. Don’t get me wrong I like mine sweetened but I like to control it and use dates or honey if possible. If using plant-based protein milk I have been buying the sweetened vanilla Ripple as it was sent as a substitute in a recent order and the girls really like it in smoothies and can’t blame them it’s good! Things are very flexible right now to say the least and use what you have and what works for you.
Matcha I like and use two different matchas right now, Navitas Organics Organic Matcha Powder and Vital Proteins Matcha Collagen. Both work in this recipe or whatever you have on hand.
Ginger is the hardest thing in this recipe and optional. Sometimes I add it and sometimes I don’t. I have ginger oil from a friend and pretty much always have fresh gingerroot in the fridge or freezer. The key here is adding just a tiny amount so you still taste the pineapple. I have been trying to figure it out and nail it down but what I want and hits the spot changes day to day based on my mood. This is also why I have a range for the pineapple juice, 1:1 vs 2/3:1 ration. Usually I do equal parts but if I’m in a fruity mood or wanting something a sweeter I add a little more.
Starbuck uses pineapple syrup so it is sweeter and has a stronger flavor so I would go with the 2/3:1 and add sweetener to taste depending on the milk you’re using if you like the Starbucks Iced Pineapple Matcha Drink and want something similar. Adding just a tiny pinch of fresh or dried ginger if desired. Remember you can always add more.
Soon summer will be here, highs were in the 40’s here yesterday in Minnesota, and I will be enjoying my Iced Pineapple Match Latte outside. We might not be able to go anywhere or still be limited but I’m looking forward to warmer days, soaking up some much needed Vitamin D, and enjoying my herb wall and garden. Fingers crossed!
Today is Monday, aka Meatless Monday. With many people home right now I hope you consider linking up Deborah and me below or sharing what you you’re making for Meatless Monday or just drop what’s happening in your kitchen below.
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