Matcha exploded on our Instagram feeds last year, popping up in everything from lattes, to face masks, to cocktails. The madness doesn’t show signs of slowing down, either. In this vanilla almond bulletproof matcha latte, we blended the brain-boosting power of matcha with MCT oil for a warm morning drink that provides sustained energy levels and works to burn fat throughout the day.
Unlike traditional green tea where the leaves are steeped in hot water and discarded, matcha leaves are ground into a fine, bright green powder and deliver a greater amount of antioxidants. While matcha does contain caffeine, it also has a compound called L-theanin, which promotes a calm alertness and tempers the energy crash that often follows a cup of coffee.
Why MCT Oil?
You may be familiar with medium-chain triglyceride (MCT) oil for its important role in bulletproof coffee. Here, we add it to a matcha latte to enjoy the same benefits without putting stress on our detox organs. MCTs are easily digested and provide an instant source of energy for our brain cells. Adding MCT oil to your morning cup of tea can also help with weight loss by increasing the release of hormones responsible for making us feel full while optimizing the growth of good bacteria in the gut.
When introducing MCT oil to your diet, start with a teaspoon to avoid digestive upset. As your body adjusts, you may find that you can add up to a tablespoon to your matcha latte.
Tocos for Healthy, Glowing Skin
Made from brown rice bran solubles, tocos (short for tocotrienols) is hydrating to the skin and connective tissue. It also helps facilitate the removal of toxins from the body, making it perfect for use on the 21-Day Clean Program. Tocos looks like fluffy sawdust straight out of the bag, but it melts beautifully into smoothies and warm drinks, producing a creamy texture without the use of dairy products.
In this vanilla almond MCT matcha latte, tocos create a luxurious frothy effect that rivals our favorite barista-made beverages.
Vanilla Almond MCT Matcha Latte
12 ounces unsweetened plain almond milk
1 teaspoon matcha powder
1 teaspoon MCT oil
1 tablespoon tocos powder (optional)
¼ teaspoon vanilla extract
½ teaspoon coconut palm nectar or sugar
Warm 12 ounces of almond milk on the stove over medium-low heat, but don’t boil. Remove from heat when tiny bubbles appear along the edges of the pot.
Pour the almond milk into a blender and add the matcha, MCT oil, tocos powder (if using), and vanilla extract.
Blend on medium-high for a minute to emulsify and fully incorporate the matcha powder into the almond milk.
Taste your matcha latte and add ½ teaspoon of coconut palm syrup if you want a sweeter drink. If you add sweetener, blend again for a few seconds and then pour your matcha latte into a mug.
Recipe and photography by Kate Kasbee
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