Matcha Latte

This drink is ideal for those who don’t like to eat first thing in the morning but still need the nutrients and caffeine to get the day moving along. This drink has been sustaining me for 2-3 hours before needing to eat something light for breakfast.

I wasn’t sure I had will to give up my coffee routine, but here we are. My relationship with caffeine in general has changed significantly within the last few months. Instead of brewing coffee the minute I get up out of habit, I’m waiting an hour or more and then making a cup of matcha instead. If I feel like having more food in the morning, I’ll stick to just water and matcha with maybe a splash of almond milk.

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There are a few things going on in this latte with peculiar ingredients, so let me explain for a hot minute. The first is grass-fed gelatin and like collagen peptides, they’re a protein. For every 2 scoops, that’s 20 grams of protein. It coats the small intestine which is great for those of us with GI tract issues, especially first thing in the morning.

Combining the fat of the coconut butter with matcha’s caffeine allows for slower absorption. And while the absorption is slower, matcha also has significantly less caffeine than the coffee I had been brewing at home. In an attempt to try cycle syncing, I made a conscious effort to lessen my dependance on caffeine in general.

Caffeine, particularly the kind coming from coffee, isn’t always ideal for hormone regulation. Like anything, you can get used to just about any dietary change. I had strong coffee this past weekend for the first time in a long time and I was shocked how little I could handle without jitters.

Ingredients

  • 1 1/2 cups water
  • 2 scoops grass-fed gelatin
  • 1 teaspoon matcha tea powder
  • 1 teaspoon coconut butter
  • 1/2 teaspoon reishi

Method

Heat water to around 170°F. With matcha tea, you don’t want to use boiling water.

Add all ingredients to a blender, placing on a high setting to create a frothy drink.

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