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