Sip Me, Baby, One More Time

You might be wondering, "What’s the big fuss over Matcha, or what exactly is it?"

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Well, it is simply a green tea — but not just any green tea. It is a finely ground powder that is grown and processed in a very specific way. Because of its timely process, matcha can be a little more on the expensive side, but don’t knock it just yet.

Matcha is said to contain many health benefits, such as enhancing calmness, being loaded with antioxidants, aiding in concentration and much more. Matcha does contain caffeine, but only about half the amount of an eight ounce cup of coffee. Personally, I love coffee, but it can leave me feeling jittery and even make me break out. So I stick to mainly matcha. And I say “mainly” because everything in moderation, right?

Now you may be wondering, how to consume this matcha? Don’t worry, you have plenty of options. Add it to your smoothie, use it in baking, or just use it in the traditional way — add hot water to create a warm tea. My favorite way is to make matcha lattes, which are just milk and matcha. I do add in different herbs, spices and supplements, but they are not necessary.

I buy my matcha from Harney & Sons. There are different matchas you can purchase but I use the Senjunomukashi thick grade. I haven’t tried any others, but I can imagine they are just as tasty.

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How I Make My Matcha Latte

Ingredients

• 1 teaspoon of Harney & Sons Senjunomukashi matcha

• 1-1 ½ cups of milk (I use Malk Organics’ pure almond milk)

• 1 scoop of collagen peptides (I use Vital Protein’s grass-fed & pasture-raised collagen peptides)*

• ½ teaspoon of Sun Potion Ashwagandha, Pine Pollen and Chaga.*

• ½ teaspoon cinnamon*

• ½ teaspoon turmeric*

• Drizzle of honey (I like a good bit of honey for an extra sweet latte!)*
  *Ingredients with an asterisk are optional.

Step-by-Step

• Measure out your milk of choice into a stovetop pot. Steam on low to medium heat for approximately 5-7 minutes. Lower the temperature as needed. Be careful not to bring the liquid to a boil.

• While the milk is steaming, measure out your matcha into a bowl.

• Once your milk is done steaming, pour most of it into a blender, leaving the rest to add to your matcha.

• Add the leftover milk into the bowl with the matcha and whisk away! Be sure to get out all the clumps.

• Once whisked, pour the mixture into the blender.

• Add in your preferred ingredients such as collagen, cinnamon, turmeric, honey or even other herbs and spices.

• Once all ingredients are added, blend for 2-3 minutes.

• Enjoy immediately after — sip, sip, hooray!

Did you try our matcha latte recipe? Add some new ingredients you loved? Take a picture and tag us, @AuburnCampusRec, for a chance to be featured.

As always,

Be well, Auburn.

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Photography: Hannah C.