Matcha Latte

When I suspected that I was having an allergic response to coffee (gasp!), I thought my life was over when I had to eliminate it from my diet for a week while waiting for a new batch of mold/mycotoxin-free coffee to arrive in the mail. Okay fine, maybe that’s an exaggeration, but if you drank coffee regularly, would you be upset if you had to remove it?? Good possibility. The first day without, I felt the strong effects of caffeine withdrawal with some major drowsiness going on that I wasn’t used to. I had to think quickly, without actually having to get dressed and go to the grocery store in 24-degree weather to hunt down some organic green tea. Then, I remembered that I had recently bought a pack of matcha powder. Bingo.

Although it has about half the amount of caffeine as a regular cup of coffee, it’s certainly better than nothing when you’re struggling and starting to see sounds while at the same time nodding off. Instead of drinking it dissolved with just plain water, I wanted to make it a little better since it would be replacing my beloved coffee until the new stuff came in.

Since I put almond milk creamer and collagen peptides in my daily coffee, I wanted to make this replacement as efficient as possible. So, I improvised by adding some maple syrup and vanilla to spice up the flavor a little bit. It worked.

So, until I experiment with the new mold/mycotoxin-free coffee, Matcha Latte to the rescue. It certainly doesn’t hurt since Matcha is a superfood, and when I read the long list of health benefits, it made its way into my life as a staple.

Everything in life happens for a reason, even if it’s jarring at first.

Matcha Latte

1 tsp. matcha powder

1 tbsp. maple syrup

1 tsp. vanilla

1 serving unflavored collagen peptides

10 oz. steamed milk (your choice of almond, oat, coconut, etc.)

Combine all ingredients in a 15 oz. coffee mug. Use a milk frother or small whisk to combine until matcha powder and peptides are fully dissolved. Serve immediately.