I love the taste of matcha and enjoy finding creative ways to work it into breakfast and dessert recipes. I’ve made matcha pancakes, matcha cookies, matcha oatmeal, and now: morning matcha lattes.
My matcha latte is inspired by Lee From America, the morning matcha queen. My goal is to reduce time spent drooling over her Instagram stories and increase time enjoying matcha.
Health benefits of matcha
Matcha is nutrient-dense food. Some proven benefits are:
- High concentration of antioxidants (more than classic green tea, spinach greens, and dark chocolate)
- L-Theanine content (an amino acid) that helps balance the caffeine and boost concentration
- Supports skin health
- Boosts metabolism
- Detoxifies the body by naturally removing heavy metals and other toxins
In addition to the matcha, this latte contains collagen, coconut oil, cashew milk, and cinnamon. Collagen helps promote digestive healing and also nourishes and soothes mucous in the digestive tract. Coconut oil — something I cook and bake with often — is raw, saturated fat that contains medium-chain fatty acids. These medium-chain fats are quickly converted to energy as the body digests them.
The milk is made from cashews, but you could use any dairy-free, unsweetened milk. Cashews are great sources of magnesium, vitamin E, and iron (which is essential for red blood cell production and function). The final notable ingredient is cinnamon which adds great flavor, is warming, and helps balance blood sugar.
Morning Matcha Latte with Collagen
- 1 Tbsp matcha (powder)
- 1 cup cashew milk
- 1 scoop of collagen powder
- 1 Tbsp coconut oil
- 1 Tbsp raw honey
- 1/4 tsp ground cinnamon
- 1 cup warm water
- Start by boiling the water, then set it aside as you prepare the other ingredients to allow it to cool slightly.
- Add the matcha, milk, collagen, coconut oil, honey, and cinnamon to the blender. Blend for 1-2 minutes to make it frothy.
- Split the blended mixture between two mugs. Top with the hot water and enjoy immediately.
To serve cold: Blend with room temperature water instead of adding the water at the end. Store in an airtight container in the fridge for up to 24 hours. Shake and serve over ice.