A few years ago, I started a love-but-mostly-hate relationship with matcha and swore that I maybe I just couldn’t get on the matcha bandwagon. Please take your matcha flavored ice cream and your sugar-infused-with-a-hint-of-matcha latte from Starbucks and I’ll keep drinking my coffee. I’d heard all of the health benefits, but I just could not get down with the bitter yet bland flavor. Fast forward to this past summer, when I noticed that my relationship with coffee was a bit extreme, and I probably shouldn’t need a cup of coffee at 6pm just to stay awake for a few more hours. I decided to give matcha a second chance, and realized that maybe I’d been doing it all wrong during my first go round.
I’ve finally fallen into a pretty good routine most mornings, starting with a cup of matcha while I sit in silence with no TV, no computer, and no phone (though gosh, all of those fake Instagram followers/likes that I get in the middle of the night are SO tempting) 😉 When I first started, I felt like just the act of pulling my blender out of the cupboard meant that this would be such a process, but it actually takes less time than it would for me to make a pot of coffee and wait for it to brew.
Before I started making my own, I noticed that there is a never-ending library of matcha photos and recipes on Instagram, and it’s easy to feel like you either aren’t making it correctly, or you’re not adding enough ingredients because they tend to add up to be pricey. And because I’m here to help you realize the little things, I’m telling you that you don’t need all of the bells and whistles added to your latte in order to see the benefits of matcha! In fact, if all you have is matcha and hot water, then you’re fine.
My simple, go-to recipe is below and only requires 4 ingredients (5 if you include water). Matcha has a ton of positive side effects including: incredibly high levels of antioxidants, increases metabolism, lowers cholesterol, promotes calmness, helps with concentration and focus, and gives an energy boost without the negative effects of caffeine in coffee. I add coconut butter as a source of healthy fat, cinnamon (because why not?) and ashwagandha, an adaptogenic herb to help boost the immune system, combat the effects of stress and balance thyroid hormones, which is incredibly helpful for me because I refuse to listen to my doctor who wants to pass out prescription daily thyroid medication like candy. I know several people who add collagen peptides to their lattes which is great, but if you don’t have any on hand, you can still make a delicious and frothy matcha at home.
The health properties found in matcha (and the few ingredients that I add) have been another simple step in finding balance in my day. This year has brought a tremendous amount of stress that I never expected, and it’s the little things like a cup of matcha in the morning instead of a cup of coffee that really add up to help me deal with stress better. I still have a cup of coffee every now and then but it feels slightly empowering that I don’t need to rely on a cup just to make it through the day and that I’ve replaced it with something far more kind to my body.
1 tsp. matcha (I found mine at Boketto Wellness)
1/2 tsp. ashwaganda
1 tsp. cinnamon
1.5 T coconut butter
12 ounces hot water
Put in a blender and carefully blend until you notice a top layer of foam + drink!