Moringa Green Tea Latte for National Tea Day

A Warming and Antioxidant-Rich Drink Recipe

Tea lovers, rejoice! National Tea Day is coming up on April 21st, and what better way to celebrate than with a delicious and healthy Moringa Green Tea Latte? This warming and antioxidant-rich drink is easy to make and packed with nutrients that support overall health and wellness.  

Moringa, also known as the "Miracle Tree," is a superfood known for its powerful antioxidant, anti-inflammatory, and immune-boosting properties. Combined with green tea, which is rich in antioxidants and known for its calming and energizing effects, this latte is the perfect way to start your day or wind down in the evening.

Ingredients:

• 1 tsp Miracle Tree Moringa powder
• 1 green tea bag
• 1 cup unsweetened almond milk (or any non-dairy milk of your choice)
• 1 tsp honey or maple syrup (optional)

Preparation Instructions:

1. Boil 1 cup of water and steep the green tea bag in it for 3-5 minutes, depending on your preference for strength.
2. In a separate saucepan, heat the almond milk over medium heat until it reaches a simmer.
3. Add the Moringa powder to the milk and whisk until well combined.
4. Remove the green tea bag from the water and add the tea to the saucepan with the Moringa milk.
5. Whisk everything together until well combined.
6. Taste the latte and add honey or maple syrup if desired.
7. Pour the latte into your favorite mug and enjoy!

This latte is not only delicious but also incredibly healthy. Moringa is rich in vitamins, minerals, and antioxidants that support overall health and wellness. Green tea is also a great source of antioxidants, which protect the body from damage caused by free radicals. Together, these superfoods make a powerful combination that can support immune function, reduce inflammation, and improve brain function.

Sources:

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• Shibamoto, T. (1991). Antioxidant activities of natural antioxidants isolated from rosemary and sage. Journal of agricultural and food chemistry, 39(11), 2182-2186.
• Ademiluyi, A. O., & Oboh, G. (2013). Phenolic-rich extracts from selected tropical underutilized legumes inhibit α-amylase, α-glucosidase and angiotensin I converting enzyme activities in vitro. Journal of food science and technology, 50(1), 167-174.
• Khan, M. A., Ikhlas, A., Khan, N. A., & Bashir, S. (2015). Phytochemistry, traditional uses and cancer chemopreventive activity of amla (Phyllanthus emblica L.): the sustainer. Asian Pacific Journal of Cancer Prevention, 16(9), 3729-3734.