I first hopped on the bulletproof coffee train over a year ago, and have not turned back since. However, after a bout with adrenal fatigue, I cut down on the amount of coffee I drank — I try to limit it to one cup or less each day.

Since then, I've gotten into bulletproof matcha; basically, I use the same superfoods as I do in my bulletproof coffee, along with quality fat and quality collagen to get a frothy, creamy, satisfying drink. This technique can be used for a variety of drinks, from bulletproof hot chocolate to bulletproof golden milk, and even bulletproof Earl Grey.

The world is your oyster!

Bulletproof Matcha (Or Coffee, Tea, Hot Chocolate + Golden Milk)

Ingredients

serves: 1 | time: 2 minutes | Paleo, vegan-option

• 1 tbsp ceremonial grade matcha

• 1 tbsp MCT oil or coconut oil/ghee

• Sprinkle of cayenne

• Splash vanilla extract

• 16 oz hot water (option to mix it with almond milk or cashew milk)

• 1 tsp each of ashwagandha, gelatinized maca, spirulina, cordyceps + reishi*

• 1 scoop collagen (about 2 tbsp or 1 travel-size packet), optional (omit to make vegan)

*These are the adaptogens I like using; you can take these out completely or swap with whatever you have on hand.

Directions

1. In a blender, combine all dry ingredients.

2. Add hot water.

3. Add MCT oil and vanilla extract.

4. Blend on high for about 15-20 seconds. (Major key — it makes it so frothy!)

5. Pour into a mug & enjoy!

For holiday spice matcha, add cloves, cinnamon, nutmeg, ginger, turmeric, and black pepper.
For iced matcha, combine all ingredients with 2 oz of hot water and blend. Then add 14 oz of cold water and blend again. Pour over ice.

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