High-Fat Matcha from the Mexican Keto Cookbook

Written by Torie Borelli, certified Holistic Nutritionist and author of the Mexican Keto Cookbook

I am excited to share a recipe from my new book found in the breakfast section of my Mexican Keto Cookbook and is how I start my day after a big glass of my Kangen water. This recipe is perfect for winter brain and body slump that comes with cold weather. It's a high-fat caffeinated drink meant to promote productivity and give your brain some much-needed fuel. A recipe fit for those that struggle with caffeine is the High-Fat Matcha. One of the best additions to matcha tea is a boost of collagen. I love suggesting an addition of collagen for my clients, myself and everyone!

We know the many benefits of collagen include hair, nail, skin and bone health, and a favorite of mine to add to your daily routine is the BUBS Collagen Peptides. They are easy to digest and one of the only brands to be NSF For Sport Certified. Additionally, BUBS is single-sourced and 10% of the local Encinitas company proceeds go back to charity. There are other ways to add collagen into your routine including foods and drinks because of its odorless and flavorless component -- check out my tips and tricks for finding collagen on page 30 or on mywebsite! 

Personally, I have been using BUBS for a couple reasons. 

• Sustainably sourced
• Grass-fed  & pasture-raised
• 10% of EVERY sale goes to charity
• Easily digested & Bioavabile 
• No binders, fillers, sugar, gross stuff. 

HIGH-FAT MATCHA RECIPE

MAKES 2 SERVINGS (8 OUNCES EACH)

PREPARATION TIME 10 MINUTES

• 2 to 3 teaspoons high-quality organic matcha tea powder (decaf or any tea of choice such as chai, black, dandelion root)
• 1 cup boiling filtered water
• 2 tablespoons MCT oil 
• 2 tablespoons Kerrygold grass-fed butter or ghee (use ghee if you have any dairy issues), coconut mana, or cacao butter
• 1 cup coconut milk or any unsweetened nut milk
• ADDITIONS 1 teaspoon Reishe, Chaga, Lion’s Mane mushroom adaptogen powder
• 1 teaspoon pure vanilla extract or 1 whole scraped pure vanilla bean 
• Stevia or monk fruit sweetener (optional) 
• 2 tablespoons pasture-raised collagen protein

In a blender, place the matcha tea powder, pour in the boiling water, and blend on low for about 10 seconds. Add the oil, butter, and any additions (except for the collagen) you are using, and blend on low. In a small saucepan or a milk frother, bring the coconut milk to a simmer over medium heat. Add it to the blender along with the sweetener you desire. If you are using collagen, mix in at this point. 

Reprinted from The Mexican Keto Cookbook. Copyright © 2019 by Torie Borrelli. Photographs copyright © 2019 by Eric Wolfinger. Published by Ten Speed Press, an imprint of Penguin Random House LLC.