Moringa Latte Recipes

Moringa vs matcha: what's the difference?

Green moringa lattes

Matcha-Style Moringa Latte

Serves 2Ready in 15 min

Think of this as a green, frothy cup that feels like a matcha latte but is made from moringa. Organic Moringa Powder gives the earthy colour, an Original moringa tea steep makes a smooth base, and soft Medjool dates stand in for any honey, sugar or syrup. It takes about 10 minutes of active time and makes two mugs.

Ingredients

• 1 cup (240 ml) water (240 g)
• 2 Organic Moringa Tea - Original tea bags
• 2 Medjool dates, pitted (48 g)
• 1 1/2 cups (360 ml) unsweetened oat milk (365 g)
• 1 tbsp Organic Moringa Powder (6 g)

Method

1. Heat the water until just off the boil, 195-205°F (90-95°C). Pour it over the tea bags and pitted dates in a heatproof jug and steep for 4 minutes. The tea is deep golden-green and the dates feel soft.
2. While the tea steeps, warm the oat milk in a small saucepan over medium-low heat for 3-4 minutes. Take it off the heat before it boils. Steam rises and small bubbles form at the edge, about 150°F (65°C).
3. Lift out the tea bags and gently squeeze them against the side of the jug. Let the tea and dates cool for 2 minutes. The jug is hot but no longer steaming heavily.
4. Pour the tea and dates into the blender, then add the moringa powder and warm oat milk. Remove the centre cap of the lid and cover the opening with a folded towel to vent steam. Blend on low, then high, for 45 seconds, working in batches if the blender would be more than half full. The latte is smooth, evenly green and frothy, with no date flecks.
5. Pour into two mugs and serve right away. A light foam sits on top.

Tip: Moringa Powder clumps easily, so always add it to the blender with the liquids rather than stirring it into a mug. Start with 1 tablespoon for two lattes and adjust to taste next time, up to one 4 g serving per cup.

Iced Matcha-Style Moringa Latte

Serves 2Ready in 30 min

Creamy, green and gently earthy, this iced latte gives you that matcha-style swirl without any matcha. We whisk organic moringa powder into a mellow Original moringa tea, then blend it with ripe banana and soft dates, so the sweetness comes from fruit alone. It's caffeine-free and ready in about 25 minutes.

Ingredients

• 1 Organic Moringa Tea - Original tea bag (2 g)
• 1 cup (240 ml) water, just off the boil (240 g)
• 2 Medjool dates, pitted (48 g)
• 2 tsp Organic Moringa Powder (8 g)
• 1 ripe banana, peeled and chopped (100 g)
• 1 1/2 cups (360 ml) cold unsweetened oat milk (360 g)
• 2 cups ice cubes, for serving (300 g)

Method

1. Drop the dates and the tea bag into a heatproof jug and pour over the water at 195-205°F (90-95°C). Steep for 5 minutes so the dates soften. Dates feel squishy and the water is pale golden-green.
2. Lift out the tea bag and gently press it against the side of the jug. Sprinkle the moringa powder over the liquid and whisk well to break up any clumps. The liquid is an even green with no dry specks.
3. Leave the mixture to cool to room temperature, about 10 minutes, so nothing hot goes into the blender. If you do blend it while warm, cool it slightly first, vent the lid and blend in batches. The jug feels cool to the touch.
4. Pour the cooled moringa mixture, softened dates and all, into the blender. Add the banana and cold oat milk.
5. Blend on high for 45 to 60 seconds. Taste, and blend a little longer if you spot any date pieces. Smooth, pale green and frothy on top.
6. Fill two tall glasses with the ice cubes and pour the latte over. Stir once and serve right away. A thick layer of foam sits on top.

Tip: Measure the Organic Moringa Powder level, not heaped, and whisk it into the warm tea before adding any milk. This keeps the latte smooth and keeps the earthy flavour mellow.

More moringa latte flavours

Turmeric Moringa Golden Latte

Serves 2Ready in 18 min

A mug of sunshine for slow mornings and quiet evenings. Smooth, earthy moringa tea is the base, with golden turmeric, cinnamon and ginger swirled into creamy oat milk. Soft Medjool dates provide all the sweetness, so there is no honey, sugar or syrup. About 10 minutes of hands-on time.

Ingredients

• 2 Organic Moringa Tea - Original tea bags (4 g)
• 1 cup (240 ml) hot water, 195-205°F (90-95°C) (240 g)
• 3 Medjool dates, pitted (60 g)
• 1 1/2 cups (360 ml) unsweetened oat milk (360 g)
• 1 tsp ground turmeric (3 g)
• 1/2 tsp ground ginger (1 g)
• 1/4 tsp ground cinnamon (1 g)
• 1 pinch freshly ground black pepper (0 g)

Method

1. Heat the water until just off the boil, 195-205°F (90-95°C). Put the tea bags and pitted dates in a heatproof jug and pour the hot water over them. Steep for 5 minutes. The tea is deep amber and the dates are soft when pressed.
2. While the tea steeps, pour the oat milk into a small saucepan. Warm over medium-low heat until steaming, about 150°F (65°C), without letting it boil. Steam rises and small bubbles form at the edge.
3. Lift out the tea bags and squeeze them gently against the side of the jug. Add the turmeric, ginger, cinnamon and pepper to the tea and dates, then let it cool for 2 minutes. Transfer to a blender, vent the lid and blend until smooth, working in batches if your blender is small. The mixture is smooth and golden with no date pieces left.
4. Pour the golden mixture into the warm oat milk and whisk over low heat for 1 minute. Divide between 2 mugs and sip while hot. The latte is evenly golden and lightly frothy.

Tip: Steep Organic Moringa Tea - Original for the full 5 minutes in just-off-the-boil water. Its smooth, earthy base holds up to the turmeric and milk. For a bolder cup, use 2 bags as in this recipe rather than steeping longer.

Chocolate Moringa Oat Latte

Serves 2Ready in 15 min

Rich, velvety and sweetened only by dates, this mug tastes like a cocoa treat but starts with a simple brew of moringa tea. Chocolate and Original tea bags steep together for a deep, earthy base, and creamy oat milk does the rest. About 10 minutes of hands-on time and one blender.

Ingredients

• 1 Organic Moringa Tea - Chocolate tea bag
• 1 Organic Moringa Tea - Original tea bag
• 1 cup (240 ml) water, just off the boil (240 g)
• 2 Medjool dates, pitted and torn in half (48 g)
• 1 1/2 cups (360 ml) oat milk (365 g)
• 1 tbsp unsweetened cocoa powder (6 g)
• 1/2 tsp vanilla extract (2 g)
• 1 small pinch fine sea salt (0 g)

Method

1. Bring the water to a boil, then let it rest for 30 seconds so it sits at about 195-205°F (90-95°C). Pour it into a heatproof jug over the Chocolate and Original tea bags and the torn dates. Bags are submerged and the water is steaming.
2. Cover and steep for 5 minutes. Lift out the tea bags and discard them, leaving the dates in the tea. Tea is deep brown and the dates feel soft when pressed.
3. While the tea steeps, warm the oat milk in a small saucepan over medium-low heat until steaming, about 150°F (65°C). Do not let it boil. Steam rises and tiny bubbles form at the edge.
4. Tip the tea and dates into the blender and add the cocoa powder, vanilla, salt and warm oat milk. Let the mixture cool for a minute, then vent the lid by removing the centre cap and covering it with a towel. Cocoa is wet through and the jar is no longer too hot to hold.
5. Blend on low, then high, for 45 seconds, working in two batches if your blender is small. Taste, and if you want it sweeter, blend in a third date. Latte is smooth and lightly frothy with no date flecks.
6. Pour into two mugs and serve right away, with a light dusting of cocoa on top if you like. Foam sits on top of a glossy, chocolate-brown latte.

Tip: Brew one Chocolate bag and one Original bag together. The Chocolate bag brings cocoa flavour, while the Original bag adds an earthy moringa backbone so the latte tastes rich but not sugary.

Tips for a smooth moringa latte

• Brew strong

  Steep two tea bags in a small amount of water so the moringa flavour comes through the milk.

• Blend it

  A quick blend with the dates and milk makes it frothy and mixes in the powder with no lumps.

• Pick your milk

  Oat milk is creamy and sweet. Almond, soy or dairy milk all work too.

Tip: Want it sweeter? Add one more date before blending. Want it greener? Add a little more moringa powder.

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