If you’ve not yet made our green power milk at home, this week is the perfect time to give it a try.

We’re loving this matcha milk recipe from  Summer Sanders gorgeous raw food cookbook, Raw and Radiant.  The glowy pro’s new cookbook doesn’t hit shelves til January, but we’re sharing this sneak peak from it’s planty pages to whet your appetite…

Matcha is my favorite superfood of all time. There is something so cozy about the flavor. It’s uplifting and never leaves me feeling frazzled like coffee sometimes does. Health-wise, matcha is a great source of antioxidants and really supports the body in repairing its cells. Hello, fountain of youth. I personally love the flavor and use it in many of my recipes. If you follow me on Instagram, you’ll see some form of matcha in my cup everyday!

Here is a unique recipe that is great hot or cold!

Matcha Mylk
Serves 2-4


2 cups unsweetened almond or cashew mylk
2 cups unsweetened coconut mylk
1 tsp alcohol-free vanilla extract
3 Tbsp organic matcha powder
1/4 cup maple syrup
1/4 – 1/2 tsp pink salt


In a high-speed blender, combine the unsweetened mylks, vanilla, matcha, maple and pink salt. Get it nice and frothy! If you would like to enjoy this recipe warm, just warm on your stovetop and pour into your most favorite cup.

Note: You can make the cashew mylk and coconut mylk yourself if you’re up to it! Just blend 1/3 cup coconut with 2 cups water and blend for 2 minutes. Then strain with a nut milk bag. Do the same ratios for the cashew milk. This will make this recipe completely next level.

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