Matcha

I have a strange coffee story.  Or maybe I’m just not very good at making coffee.  Either way, I have only succeeded in making coffee I like in one particular way with one particular brand.  San Francisco Bay whole beans, ground and ran through my French press, served up with heavy whip and maple syrup.  As much as I like that, I don’t like hot coffee in the summer.  And I can’t make cold coffee to my taste.  I eventually gave up and thought, why don’t I just make something disgusting instead?  Disgusting and green?

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You know, why not?

Last year, I made The Shrinker with Oolong and cayenne pepper.  And that will kinda knock your socks off.  Thinking to tone it down this year, I Googled “matcha” and came up with this.  I blend 2 scoops of collagen peptides, 3 teaspoons matcha, 1 tablespoon raw honey, 1 cup unsweetened coconut almond milk, and 1 cup water – served in a quart jar over ice.  And what do you know, I even kinda like it.  I drink a quart after my runs and it gives me that little extra push through the afternoon.  A little bit of caffeine, a whoppin’ 20 grams of protein, and a whole lot of hydration.  Never mind the color.

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