A little background on my caffeine consumption. I've never been a coffee drink except for a 3 month period when I was living in San Francisco right after college. I was working at a fast-paced startup and thought that a morning coffee would help keep me focused while I juggled a million different projects - I was so wrong. I never liked the feeling of being heavily caffeinated and I always felt extremely sick once I drank it - stomach pains, headaches, jittery, you name it.
My one true love has always been tea. Growing up, my mom was a tea drinker and we'd go around to cafes and coffee shops in Arizona trying all sorts of tea. Her favorite is apricot and English Breakfast. Green tea is my favorite, but I also love Mate, also known as Yerba Mate, which I drank while studying abroad in Buenos Aires. You can read more about Mate here. I still love chamomile and English Breakfast every now and then, but green tea has my heart.
The past couple of years, I've been drinking matcha and I love the flavor. It's bitter, like green tea, but also has a nutty, rich flavor. I prefer to use the high-quality ceremonial grade matcha. I love drinking matcha tea with warm water, but this matcha latte is perfect when I'm craving something a little more flavorful. If I don't have time to drink this in the morning at home, I'll bring it to-go in a mason jar. These plaid lids for the mason jars are my favorite. You can order them from Amazon here.
- 1 tsp ceremonial grade matcha
- 1/2 cup of water (just under boiling)
- 1/2 cup of nut milk of your choice
- 1 scoop of collagen peptides (SULLIVANSTREETEATS10) for discount at Further Food!
- 1 tsp MCT oil
- Heat 1/2 cup of water until just under boiling.
- In a bowl, add the matcha and water. Whisk together.
- In a blender add collagen peptides, MCT oil and nut milk of your choice.
- Serve hot or iced
Shop My Kitchen Essential Items For This Matcha Latte Below!