5K High Altitude Apothecary

A warm green cup

for clear

Quiet mornings.

This one began as an experiment.

Homemade almond milk, warmed slowly so it stays soft and creamy.

Matcha for its deep green character.

Tulsi tucked underneath it.

Just enough maple to round the edges, with a little stevia to bring the sweetness exactly where you want it.

Simple.

Earthy.

Warm.

And very

very good.

1 cup homemade almond milk

½ teaspoon matcha

¼ teaspoon tulsi

1 teaspoon pure maple syrup

Stevia, to taste

Pour the almond milk into a small saucepan and warm it gently over low to medium-low heat.

Don’t rush this part.

Homemade almond milk can separate when it gets too hot.

On my stove, I use about a 4, stay nearby, and let it become nicely hot without allowing it to boil.

When the milk is hot, add the matcha and tulsi and whisk until evenly dispersed.

Stir in the maple syrup.

Taste, then add stevia a little at a time until the sweetness is where you like it.

Pour into your favorite cup and drink while warm.

You don’t need to buy a blend to make this.

The recipe is here because I want you to be able to make it in your own kitchen.

But if you’d rather have the matcha and tulsi measured and blended for you, I’ll happily do that too.

Mountain Matcha & Tulsi Blend
1 oz (28 g)
Matcha + Tulsi, blended by hand at 5,000 feet.

Continue to 🧺 Pantry Staples

Return to 🍲 Mountain Kitchen