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Anyone who follows me regularly knows that I have been in love with matcha since we were first introduced years ago in Japan.  This is a simple and delicious recipe that makes a creamy, refined sugar and dairy-free latte that is packed with antioxidants, healthy fats and protein.  My kinda pick-me-up!

Matcha is made by grinding high quality nutrient-rich green tea leaves into a fine powder.  It has a beautiful green colour and a unique, complex taste, with a balance of naturally sweet, malty, bitter and earthy vegetal notes.  It is packed with anti-inflammatory, detoxifying, disease-fighting phytochemicals including the subgroup of antioxidants called catechins.  One particular catechin, EGCg, is widely recognized for its anti-cancer properties.  Matcha is also used to induce a sense of calm while simultaneously boosting energy, concentration, memory and metabolism.  How great that something so tasty can help bring the zen AND promote healthy weight control!

For 2 servings, blend together until frothy:

  • 2 cups warm unsweetened almond milk

  • 1 to 2 Tbsp MCT oil (or substitute coconut butter)

  • 2 scoops collagen peptides

  • 1 to 2 tsp high-grade matcha powder

  • Lakanto monkfruit sweetener, stevia, or sweetener of choice, adjusted to taste