I’m gonna be honest…it took me a long time to come around to drinking matcha. When I first tasted it, I thought everyone that liked it must be crazy! I heard it was an “earthy flavor,” which is true because it tastes exactly like dirt. The problem was I just mixed it with hot water. To make it edible, it needs to be doctored up a bit. I played around with several different variations and ways to prepare matcha and my favorite is definitely an iced matcha latte version! I’ve sweetened it up and added some vanilla in to help balance the “earthiness” of the taste, and it’s delicious! It might even replace your morning cup o’ Joe! I also added a scoop of collagen peptides for not only the health benefits but also, adding that protein will give this drink more staying power, so you could really have this drink as a light breakfast.
So, what’s the big deal with matcha? Why has its popularity skyrocketed in recent years? There is a lot of research out there on the health benefits, but long story short, matcha is packed full of antioxidants, which are our bodies best friends in preventing aging and disease. Matcha has been shown to possibly combat cancer, boost brain function, and support the liver, which is the organ that helps rid our body of toxins. And bonus, it has caffeine, which can give us that much needed energy boost, but not the jittery kind of energy that comes along with coffee. As with all things, however, sourcing is so important! Don’t go buy the cheapest matcha at Wal-Mart. It really needs to be ceremonial grade to make sure that it’s free of fillers and other nasty things like heavy metals and mold, which are commonly found in cheap tea and coffee. You definitely don’t want those in your body! I personally get mine through Thrive Market where it’s from a good source and not terribly expensive, but these days, you can get ceremonial grade matcha just about anywhere.
So, how do you make the matcha latte? There are a couple of different ways to do this. I’ve found that the easiest thing for a single serving is to use is a frother because it leaves me with minimal cleanup and less time washing dishes. However, if you don’t have frother or are making multiple servings at once, feel free to use a blender. Blend the honey, almond milk, collagen, and vanilla together until nice and frothy. Add the matcha in and give it a quick zap, just enough to get it incorporated into the drink, then add ice, and you’re on your way! A lot of folks sweeten their matcha lattes with maple syrup, but I find that honey froths up better because it’s thicker. Plus, it’s also a bit sweeter and does a better job at balancing out the matcha flavor. Because it’s essentially tree sap, maple syrup just adds even more earthiness to the taste. That’s not what we’re after here, friends! Finally, if you use local raw honey, you’ll get a few added health benefits since local honey can protect you from allergies! SO COOL! Anyway, try out the recipe below and let me know what you think in the comments!
1 cup vanilla almond milk
2 teaspoons honey
½ tsp ceremonial grade matcha powder
½ tsp vanilla extract
1 scoop collagen peptides
Handful of ice
Combine almond milk, honey, vanilla, and collagen. Using either a handheld frother or blender, mix until well combined and frothy. Add in matcha powder and mix again until incorporated. Pour into drinking glass and add ice. Sip and enjoy!