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Frothy Matcha Latte


I recently fell in love with the bitter, almost umami flavor of matcha powder. The bright green color alone is enough to sway you, especially during a dreary morning. Matcha translates to "powdered tea." Unlike the green tea we’re familiar with, matcha is made from whole, pulverized leaves, so 100% of the nutrients are available. One cup of matcha is said to equal 10 cups of regularly brewed green tea in terms of nutritional content. Because of this, is also contains more caffeine, similar to a cup of coffee. Compared to the caffeine buzz from coffee, matcha creates an “alert calm” due to a natural substance called l-theanine, which induces relaxation without drowsiness. I am very sensitive to caffeine from coffee, but when I drink matha, I don’t feel the same aggressive effects.

This is a drink I sometimes substitute for my ‘Get-Up-And-Go Coffee” in the morning. The added fat & protein keeps me satiated and mellows out the bitterness of the matcha. Make sure to blend rather than mix for the best froth.


1 tsp. high-quality, culinary matcha powder
1 tbls. unrefined coconut oil or MCT oil (Medium Chain Triglycerides)
1 tbls. ghee or grass-fed butter
1/2 tsp. vanilla extract
1 cup boiling water
2 tbls. heavy cream or half & half (or alternative “milk”)
1 tbls. unflavored, collagen protein peptides (opt.)
1 tbls. Erythritol or favorite sweetener (opt.)


  1. Pour all ingredients into a blender. Blend on high for 20 seconds and serve in your favorite mug.