Recipes · Wellness · Hot
Hot latte with a scoop of unflavored collagen peptides.
Estimated at about 34 mg of caffeine and 25 mg of L-theanine per gram of matcha. Cultivar, grade and harvest all move the real figure, so treat these as a guide, not a measurement. Not medical advice.
Sift 2g of matcha into a bowl.
Add 60ml of water at 75 degrees Celsius and whisk for 20 seconds.
Warm 180ml of oat milk to about 60 degrees Celsius.
Whisk 1 scoop of collagen peptides into the warm oat milk until fully dissolved.
Stir in 1 teaspoon of honey, then combine with the matcha in a mug.
Add collagen to warm liquid rather than boiling. High heat can clump the powder.Almanac note
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