Ingredients
- Half a teaspoon matcha powder, sifted
- Half a teaspoon spirulina powder
- 60 ml hot water (around 70 °C — not boiling)
- 200 ml warm milk (oat, almond, or whole; warmed gently to 50 °C, not steamed boiling)
- Half a teaspoon honey or maple syrup
Method
- Whisk the matcha and spirulina with the hot water in a small bowl using a bamboo whisk or small fork. Aim for a smooth, foamy emulsion.
- Sweeten if using.
- Pour the warm milk over the mixture, stirring as you go.
Why this pairing works
Both spirulina and matcha are heat-sensitive — keep your liquid below 75 °C and you'll preserve most of the bioactivity. Matcha brings caffeine and L-theanine; spirulina brings minerals. The flavour is unexpectedly mellow because the algae's bitter notes vanish into the matcha's tannin.
Note. Boiling-hot milk degrades phycocyanin. Warm milk is the rule. Iced version: shake everything in a jar with ice instead.