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Recipe: Matcha Afternoons

Matcha lattes have started to become a recent alternative to coffee, especially in the afternoons when taking coffee would keep me up all night. I usually would just buy them from a coffee shop, but decided to start making them at home. I have had matcha powder in my cupboard for awhile now but only started using it! To be honest, coffee tastes way better and making matcha requires more attention. I also usually prefer my coffee black and my green tea unsweetened, so a heavier, creamier drink is not kin to my standard palate.

However, the benefits of Matcha are great, and far outweigh the benefits of my most precious elixir that is coffee. I also add certain supplements to my juices which also work fluently with the lattes. Collagen, Incan Maca, and Indian Ashwagandha all have a warmer tone to it, which complement the combination of milk and Matcha. I will mention the benefits of each below based on the research available. Keep in mind, there can almost always be room for further or replicate studies when it comes to nutrition. However, most of these supplements are well-documented and have been helping people for thousands of years. This Matcha recipe is packed with protein and adaptogens.

Matcha: Matcha is the finely ground, soluble form of regular green tea. Regular brewed green tea contains an antioxidant called catechins. Catechins have been found to have anti-cancer properties and increase metabolism. Matcha, however, usually contains three times the amount of catechins. Additionally, matcha does not cause the shakiness that coffee can cause, and fare better in those who cannot handle coffee.

Collagen: These are amino acids from cows and fish. It smells weird but there is no noticeable taste to it when mixed in drinks. There are countless cases that have shown improvement in skin quality (using scan technologies), in joint pain, and in decreasing intestinal permeability (leaky gut) symptoms. If none of these benefits happen for you, collagen will at least keep you fuller for longer. This is probably the only supplement on the list which is a newer trend that could afford to have more intensive studies.

Maca: The Maca plant is originally from the Andes region and was consumed by the Incans for thousands of years. Most importantly, it balances hormones and has more calcium than milk.

Ashwagandha: This root has been used in India also as an adaptogen for thousands of years. Studies show that Ashwagandha powder improves insulin sensitivity and decreases the stress hormone, cortisol. It also reduces hair loss.

Cinnamon: Make sure you use true Ceylon cinnamon. We buy ours from our local Indian store in sticks/bark. It balances blood sugar, is a source of anti-oxidants (which are anti-cancer), and reduces total cholesterol. Learn more about the well-documented and proven effects here.

Matcha Recipe

(Makes two cups)


10 ounces of a nut mylk (I use almond or macadamia, without fillers or preservatives)
6 ounces of water
1.5 teaspoons of organic Matcha powder
2 tablespoons of hydrolyzed collagen
1 tablespoon of Maca powder
1 teaspoon of Ashwagandha root powder
Grate/sprinkle of cinnamon

Genuinne granite tray and mixing bowl are from HomeGoods, clay spice bowls are from a women's co-op in the Guatemalan village of San Marcos, & cups are from World Market


1. Heat up the milk and water on the stovetop, almost to a boiling point. Lower heat.
2. Add the powders: Matcha, collagen, maca, ashwaghanda
3. Whisk or pour into a blender for extra frothiness
4. Pour and add cinnamon!


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