Beauty Matcha
How to make my signature BEAUTY MATCHA drink! It supports skin health from the inside out and itโs what I drink daily.
Matcha is rich in EGCG, a powerful antioxidant with anti-inflammatory properties that has been shown to improve the hydrating and moisturizing capabilities of skin cells. I use unsweetened soy milk as the base because itโs naturally high in protein and contains soy isoflavones, which research shows may help stimulate collagen synthesis and improve the appearance of wrinkles.
I also add hydrolyzed marine collagen, which is broken down for better absorption and contains collagen types I, III, and IV. Type I makes up about 90% of the bodyโs collagen and provides strength to the skin, type III supports elasticity, and type IV helps anchor skin layers and maintain the skin barrier. Hyaluronic acid is included because studies show that oral intake of around 100โ200 mg per day can improve skin hydration and epidermal thickness after consistent use for 4 months. Finally, vitamin C acts as a cofactor for collagen-building enzymes and helps protect existing collagen as a potent antioxidant.
Hope you enjoy! Letโs heal and glow from within today!
PMIDs: 29316635, 37836398, 36140407, 38009035, 38931263
Disclaimer: Iโm just sharing what I enjoy adding to my matcha and why I like it. This isnโt medical advice. I curated the recipe based off what I read in literature and research studies. If youโre curious about any of these ingredients for health reasons, check in with a qualified health professional first! Recipe below!
Beauty Matcha
Equipment
- 1 Scale
Ingredients
- 2-4 g ceremonial grade matcha, whisk in 70 mL of 80C water
- 150 mL unsweetened soy milk
- 1 scoop (5 g), marine collagen (contains types I, III, IV)
- 100 mg hyaluronic acid
- 70-90 mg Vitamin C*, based off daily recommended intake
Instructions Start Cooking
- Heat water to 80ยฐC (176ยฐF) for the matcha.2-4 g ceremonial grade matcha
- Measure the soy milk into a cup or glass. Measure out the marine collagen, hyaluronic acid, and vitamin C and add it to the soy milk.150 mL unsweetened soy milk, 1 scoop (5 g), 100 mg hyaluronic acid, 70-90 mg Vitamin C*
- Froth or stir until fully dissolved. Add ice to the milk mixture.
- Weigh out the matcha and sift into a chawan bowl. Add the warm water and whisk until smooth and lump-free.
- Slowly pour the whisked matcha over the top of the milk.
- Stir gently and serve!
Notes
Hi, I’m Tam!
Iโm a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…
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