Matcha Latte
A simple steamed-milk matcha latte with maple syrup, vanilla, and a scoop of collagen peptides — my go-to when coffee isn't an option.
- Prep Time
- 5 min
- Cook Time
- 0 min
- Total Time
- 5 min
- Servings
- 1 serving
When I suspected I was having an allergic reaction to coffee, I thought my world was ending while I waited a week for a new batch of mold-free coffee to arrive in the mail. The first morning without it, caffeine withdrawal hit hard — heavy drowsiness and general grouchiness included. I needed a fix without leaving the house in 24-degree weather, and then I remembered a bag of matcha powder sitting in my pantry.
Matcha has about half the caffeine of coffee, but it was enough to get me through, especially once I dressed it up with maple syrup and vanilla instead of drinking it plain. It's become enough of a staple that it's earned a permanent spot in my rotation — turns out an allergy scare can lead you somewhere good.
Ingredients
- 1 tsp. matcha powder
- 1 tbsp. maple syrup
- 1 tsp. vanilla
- 1 serving unflavored collagen peptides
- 10 oz. steamed milk (almond, oat, coconut, or your choice)
Instructions
- 1Combine all ingredients in a 15 oz. coffee mug.
- 2Use a milk frother or small whisk to combine until the matcha powder and collagen peptides are fully dissolved.
- 3Serve immediately.
