How to: Make my Collagen Matcha Latte

I’m in a total matcha phase right now, and L-O-V-I-N-G it. I found myself getting a little too overzealous on the coffee (as I write this I’m 25 weeks pregnant, meaning I need to limit my caffeine intake to about 200mg per day), so I decided to replace my regular go-to coffee in the morning with a homemade matcha latte.

Why matcha?

Matcha has less caffeine than coffee (45-70mg per cup vs. roughly 95mg in coffee), a.k.a. I can enjoy a little more freely than I would with coffee. I’ve tried, but I’m just NOT a tea gal (too watery and thin), so matcha is a great alternative for me that still gives me the boost I need without the less desirable effects of coffee.

Every once in a while, even when not pregnant, I switch to matcha for a while, as I found that it helps me get centered when I’m feeling a little out of control. Personally, when I replace my coffee with matcha, I notice:

  • I start to sleep better in longer, uninterrupted stretches
  • I have less anxiety or ‘fear’ around interacting with people (I’m a natural introvert and have dealt with high anxiety and depression in the past, and when I’m in more of an anxious state I tend to avoid simple things that involve interacting with other people like going to the cable store to switch out our box or call the pest company to schedule a service)
  • I have an easier time getting up and feel more motivated to be productive throughout the day

Now, my favorite way to enjoy matcha is with soy milk, but I don’t love having soy be a part of my daily diet, so I make it with oat milk as it is the closest alternative I have found in regards to consistency and flavor. Any brand of oatmilk will do here.

You’ll notice in the recipe that I also add collagen. This is by no means a must, and you can omit if you don’t have any and it will taste no different. I tend not to eat a lot of meat regularly (my breakfasts and lunches are usually naturally vegetarian), and I have a bit of an aversion to meat during pregnancy, so I use collagen as a supplement in my morning drinks to help me meet my daily protein goal.

To purchase the collagen and matcha powder I use, head to my shop page!

One last thing to note — I like to make this using my Nutribullet, as I blend it and drink it from the same cup. And, I hate getting the regular sized blender dirty every day for this. If you don’t have a Nutribullet or don’t want to spend that much money on one, you can find a lot more affordable hand held blenders either at Target or on Amazon. Just know that they won’t be as sturdy as the more expensive ones. I have this one as well, which I used before getting a Nutribullet, which I liked.

Alternatively, you can also use a handheld frother, but it definitely isn’t as powerful so it might not get the ingredients blended as smoothly as you might like.

Have you made this? Let me know what you think or any questions you have in the comments below!


Matcha Collagen Latte

Prep Time5 mins
Cook Time0 mins
Total Time5 mins
Course: Breakfast, Drinks
Keyword: Collagen, Matcha
Servings: 1 person

Equipment

  • Blender

Ingredients

  • 1 scoop Further Food Matcha Powder
  • 1 scoop Vital Proteins Collagen Powder
  • 8 oz. Oat milk
  • 1 tsp Maple syrup

Instructions

  • Pour your desired amount of oat milk into a mug and heat in a microwave for about a minute. Alternatively, you can heat in a saucepan on the stove if that suits you as well. In a blender, combine the matcha powder, collagen powder, and maple syrup. Once the oat milk is finished heating, add it into the blender as well. Blend all ingredients for roughly 20 seconds. Pour into a mug to enjoy hot OR pour into a tumbler and load the rest of it with ice cubes to enjoy cold.

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