matcha latte


Ah, morning matcha. It’s been a long time coming, but I’ve finally landed on a matcha recipe that I love. I drink this frothy beverage every morning, and find it to be incredibly soothing to my system. The caffeine levels in matcha are less that that of coffee, which is why I made the switch about a year and a half ago. I started to find that on days I drank coffee I experienced anxiety, inability to concentrate, hot flashes, and overall felt very jittery. I love a good cup of coffee just as much as the next gal, but it wasn’t working for me anymore. If you suffer from coffee jitters, adrenal fatigue, hormone imbalances, or sleep problems than I would encourage you to try replacing your morning cup of joe with matcha! I understand that we are bioindividual beings, so I am by no means saying that just because matcha works better for me it will work better for you. BUT, it’s worth a shot.

When I first started experimenting with matcha I wasn’t pleased at all, which is likely because I wasn’t buying a high quality matcha. If you make a matcha latte with culinary grade matcha, it will taste very bitter and harsh. So, if you are going to try out this recipe, I strongly recommend investing in a ceremonial grade matcha. My favorite ones are Mizuba Matcha and DoMatcha. Mizuba Matcha’s culinary grade matcha is actually still ceremonial quality, so that is the one I buy for my daily drink to keep this habit affordable.

Before I get into the recipe deets, I want to address a few key tips I think are important if you are new to the matcha scene. First I want to address the best way to store matcha. Matcha is very sensitive, and the quality diminishes if it is exposed to light, air, heat or humidity. Ceremonial matcha typically comes in a round tin container, so after opening I’d recommend storing it in the fridge. It’s best to consume matcha within 1-2 months after opening for optimal flavor. Next, I want to talk about how to identify high quality vs. low quality matcha; and the best indicator of this is the color. Matcha should be a vibrant, almost neon green color. If matcha looks like a dull olive, yellowish, or army green color than it likely won’t possess the umami rich flavor that it should.

There are many ways to drink matcha. In a more traditional setting matcha would be drunk by simply whisking it into hot water (185 degrees, boiling water will make the matcha taste burnt). However, I personally like to enjoy my matcha as a frothy latte. Here is my recipe:


1.5 tsp ceremonial grade matcha

2 tbsp coconut butter

2 scoops collagen peptides OR beef gelatin

1 tbsp MCT oil

Dash of ceylon cinnamon

16 oz hot water

Optional: 1 tsp ashwagandha, or adaptogen of choice

Process: I use an electric tea kettle with preset temperature settings to heat 16 oz of water to 185. In the meantime I add all of the other ingredients into my high speed blender. Once the water is ready, I pour it into the blender and blend on high for about 45 seconds. And that’s all there is to it! I used to overcomplicate this process quite a bit, but I assure you that this will yield an ideal, frothy matcha beverage.

Nutritional Highlights:

You may find some of the ingredients in this recipe somewhat odd, so let me explain. I opt to use coconut butter to make my matcha creamy instead of using nut milk. This is simply a choice based on taste preference and convenience factor. Collagen and beef gelatin are imperative additions because they both work wonders in healing the gut lining, as well as possess nearly 20g of protein per serving. MCT stands for medium-chain triglyceride, and is extracted from coconut oil. MCT oil is another great gut healer, and it is also known to provide enhanced brain and athletic endurance. I like to throw in some ceylon cinnamon to help regulate blood-sugar levels, and I use ashwagandha as my adaptogen of choice to promote healthy hormones.