Beauty Matcha
Beauty Matcha is my signature drink made with matcha, soy milk, marine collagen, hyaluronic acid, and vitamin C. It’s antioxidant-rich and designed to support hydration, collagen synthesis, and overall skin health.
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 80°C (176°F) 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
I use calcium ascorbate which is a gentler form of Vitamin C because it has calcium that balances out the acidity.
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