How I Make My Matcha

I’ve become one of them.

The ones that sing its praises. The ones that constantly share their morning elixirs all over social media. The ones that refuse to caffeinate any other way.

I’ve become a matcha drinker.

It started with Danika Brysha (who, if you’re not following on Instagram, you must). She’s an absolute delight to follow – inspiring, real, and a matcha drinker.

She also wakes up crazy early to run ModelMeals and model herself. And matcha seemingly is the fuel that keeps her going (well, that and her self-care checklist, which I’ve added to my own morning routine).

On the mend from a nasty cold, I whipped up my own version last Monday.

I made it again on Tuesday.

And again on Wednesday.

And every day until yesterday, when I ran out of matcha. I reverted back to my usual Nespresso latte. And after enduring the caffeine rush and subsequent crash, I set up a monthly subscription to this matcha on Amazon.

The matcha has just enough caffeine to wake me up. The fat from the MCT oil delivers the caffeine at a steady, sustained release, so there’s no crash. The lemon juice and ginger deliver vitamin C and antioxidants, and local honey sweetens and helps lessen my seasonal allergies.

It makes my mornings. And my afternoons. And keeps me going until evenings.

I hope it’ll do the same for you.

  • 2 teaspoons matcha (or two packets, if you’re using this one)
  • 1 cup hot water (almost boiling – 180F)
  • 1 tablespoon MCT oil
  • Juice of half a lemon
  • 1 teaspoon honey
  • 1 teaspoon fresh ginger, finely grated

Savor this matcha in a jumbo teacup, wrapped in a plush robe and reading this motivating book. Bonus points if you climb back in bed to enjoy the moment.