We love a beverage stack in the morning, and this matcha recipe is the perfect finisher, sweet, warming and full of hardworking wellness ingredients. Oh you hate matcha. Well if you've only had cafe versions then we don't blame you, those are made with low quality powder that tastes like grass or massively loaded with sugar syrups until the only matcha that is left is the colour. You won't know it until you try it, but this matcha is different, trust us. Here's the only matcha recipe you'll ever need.
What Makes Our Matcha Better
Firstly, the matcha, we're using ceremonial grade matcha only. Ceremonial grade is the first harvest from the younger leaves and it's naturally sweeter and smoother. The difference in taste is massive.
Then we're making our own nut milk, shop bought nut milk is full of gums, emulsifiers and stabilisers. Homemade nut milk tastes a million times better. Taste is key in matcha and we're doing all the right things to make it your best ever.
Then we're adding collagen powder for a gut, skin, hair and nails boost with a side of added protein, raw honey for sweetness, cinnamon for anti inflammatory, and vanilla and sea salt for you guessed it, taste.
How to Make Homemade Nut Milk
Almond milk: 1 cup raw almonds (soaked overnight or in hot water for 10 minutes), 4 cups filtered water, pinch of sea salt. Blend on high for 60 seconds and then strain through a nut milk bag or fine mesh strainer.
Coconut milk: 1 cup shredded unsweetened coconut, 4 cups hot filtered water, pinch of sea salt. Blend on high for 60 seconds and then strain through a nut milk bag or fine mesh strainer.
They keep in the fridge for up to 4 days. Shake before using because it separates naturally and that's completely normal.
The Matcha Recipe
Ingredients:
- 1-2 tsp ceremonial grade matcha powder
- 1 scoop unflavored collagen powder (about 10g)
- 1 cup homemade almond or coconut milk, warmed
- 1 tsp raw honey (adjust to taste)
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
- Tiny pinch of sea salt
Method:
Add matcha powder to a mug. Pour in about 2 tablespoons of hot water, not boiling, just hot. Whisk vigorously until completely smooth with no lumps. This step matters, you want it fully dissolved or you'll get clumps.
Add collagen powder and whisk again until dissolved.
Warm your nut milk, don't boil it. Add honey, cinnamon, vanilla, and salt to the warmed milk and whisk together.
Pour the milk mixture into your matcha and whisk until frothy. If you want it extra frothy, use a milk frother or blend everything for 10 seconds.
Optional Add-Ins
Once you've got the base recipe down, you can customize:
Ashwagandha powder (1/2 tsp) - adaptogen for stress support, earthy flavor that works with matcha
Cardamom (tiny pinch) - digestive support, adds a subtle warm spice note
MCT oil or coconut oil (1 tsp) - healthy fats, makes it creamier, helps with matcha absorption
Dates (1-2, pitted) - blend these in if you want natural sweetness and extra caramel flavours instead of honey
Why We Love This Matcha
This takes five minutes if you're making fresh nut milk, costs a fraction of cafe prices and tastes better because you're using quality ingredients and its a wellness powerhouse.
Although we love it in the early morning, it's also the perfect midmorning or afternoon pick me up. Either way you end up drinking it, this is the only matcha recipe you'll ever need again.