Matcha is a powdered form of green tea that has gained popularity in recent years due to its numerous health benefits. In this vanilla almond bulletproof matcha latte, we blended the brain-boosting power of Matcha with MCT oil for a bulletproof Matcha latte.
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-theanine, which promotes a calm alertness and tempers the energy crash that often follows a cup of coffee.
MCT oil, or medium-chain triglyceride oil, is a type of fat that is derived from coconut or palm kernel oil. It is composed of medium-chain fatty acids and has gained popularity for its associated health benefits like weight management, energy boost, increased cognitive function, digestive health, and antimicrobial and anti-inflammatory effects.
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.
Derived from rice bran solubles, tocos powder (aka tocotrienol or tocopherol powder), is a source of vitamin E and is often used as a nutritional supplement. Vitamin E is known to help moisturize the skin, improve elasticity, and reduce signs of aging, such as wrinkles and fine lines.
Tocos powder also contains powerful antioxidants that can help neutralize free radicals in the body. These detoxification qualities make 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, it creates a luxurious frothy effect that rivals even our most favorite barista-made beverages.
Serves 1
Ingredients:
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
Directions:
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.
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