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Creamy Cacao Matcha

One of the things I missed most when I stopped drinking coffee a few years ago was the act of savouring something warm to drink in the morning. I didn’t miss the coffee, or even the caffeine, but rather the ritual of making myself a mug of something delicious. I experimented with various teas and roots, but nothing ever felt quite as satisfying as my previous routine. Around the same time, my mum had heard about matcha and had begun to play around with different ways to use it. When I tried a sip of her Cacao Matcha for the first time, I was so excited. It tasted like a hot chocolate that had been made with whole ingredients - an earthier, creamier and more nourishing version.

Over the years, I have adapted the recipe to my taste (coconut oil instead of coconut butter, one more date here and there, etc.), and what has resulted is a daily ritual that I savour every morning. The best part of this recipe is just that - it can be changed to fit any taste. You can use any type of milk or nut milk in place of almond. I have used cashew, coconut and hazelnut and they are all delicious and unique!

In the spirit of adaptation, it is important to note that this is just the pure basics of the recipe - in the past I have added different adaptogens including maca, reishi, chaga, cordyceps and many others. If you use collagen, you can add a scoop too!

A few more recipe notes

  • The recipe calls for cacao powder but if you only have cocoa powder, that works as well! I love to use cacao powder for all its wonderful nourishment (although I have used cocoa powder many times as I always have some in with my baking things). That said, many cacao powders are raw and do not taste anything like the rich, chocolate-y flavour we have grown accustomed to when we think of cacao. I have tried many and swear by this cacao powder that is delicious and organic but maintains the chocolate richness of cocoa.

  • Add as much matcha powder as you like - I suggest a smaller amount in the recipe to begin with, but see what your body responds to - some days I have a half tsp, others a full, just depends on the day! Listen to your body and adjust accordingly!

I have adapted the recipe for a single serving, however rarely use the measurements listed as I often make a whole blender-full to share with all those who want to try and share (we have a lot of Cacao Matcha fans in our house). If this is the case for you too, the rough quantities for larger batches are listed below. I find the recipe tastes better in higher quantities if the small batch recipe is not exactly duplicated (tripled, quadrupled, etc.) Too much cacao powder or coconut oil can throw the recipe off and the quantities listed below will maintain the creamy consistency and rich flavour of the original.



Single serving

1/4 cup nut milk

1 Tbs cacao powder

1/2 tsp matcha powder

1 dash cinnamon

1 pitted Medjool date

1 Tbs coconut oil

2 cups boiled spring water

Double Batch

1/2 cup nut milk

1 1/2 - 2 Tbs cacao powder

1 tsp matcha powder

1 large dash Ceylon cinnamon

2 pitted Medjool dates

1 1/2 - 2 Tbs coconut oil

4 cups boiled spring water

Quadruple Batch

1 cup nut milk

2 1/2 - 3 Tbs cacao powder

2 tsp matcha powder

A few dashes Ceylon cinnamon

4 pitted Medjool dates

3 Tbs coconut oil

8 cups boiled spring water


  1. In a high-speed blender, blend ingredients on high for 1 minute until all ingredients are incorporated and the mixture is creamy and frothy.

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