Today I’ve teamed up with Wild Bloom Botanicals to bring you this frothy, relaxing peppermint matcha tonic recipe with goat kefir, enhanced with the Wild Bloom Botanicals coconut milk powder and fortified with brain boosting adaptogens!
Peppermint matcha tonic with coconut and goat kefir
Morning matchas are an occasional part of my mornings and have helped me taper off of coffee along with the appropriate nutritional repletion to restore the nutrient deficiencies and pain that coffee masks. Coffee also increases estrogen levels and constricts the blood vessels including those in the brain which can hinder optimal decision making and connection on a metaphysical level… not for me! Since matcha still has lower levels of caffeine, I cycle my matcha use on and off throughout the month so that my body has a break during the menstrual cycle.
This peppermint matcha tonic is a delicious way to slow down and savour as part of a morning ritual, creating an excellent, sustained, slow release, gentle energy boost with the naturally occurring amino acid l-theanine, promoting focus and concentration. It’s an incredibly nutrient dense tea, packed with immune system supportive antioxidants and nutrients such as EGCG, polyphenols, catechins, vitamins A & C, potassium, calcium and iron. Matcha contains 10 times the antioxidant levels than regularly steeped green tea as matcha powder consists of the whole ground leaf. It’s much more gentle than the effects of coffee.
Many studies indicate that the role of EGCG promotes relaxation while improving memory and speed while doing cognitive tasks. Though the amount of EGCG increases with brewing time, it is generally recommended not to overheat the matcha powder as the ground leaves become damaged, affecting flavour, taste and optimal nutritional content including the antioxidant catechins.
Any form of caffeine should ideally not be used as a crutch. If you find yourself reaching for the substance right after rolling out of bed, it’s time to address optimal sleep quality and lifestyle (affecting energy levels and mitochondria).
Wild Bloom Botanicals coconut milk powder
The Wild Bloom Botanicals coconut milk powder is one of the best coconut sources I’ve come across in my life, as its delicious, silky, powdered goodness (no, not the cocaine kind, but way better) goes perfectly with so many recipes. Coconut and matcha is a pretty well known combination, I find that coconut goes perfectly with the taste of matcha.
All Wild Bloom Botanicals offerings are 100% organic or wildcrafted without fillers, additives, or any other ingredients. This coconut milk powder makes an incredible replacement for conventional dairy and tastes just as amazing, with its own set of unique health benefits.
Coconut milk powder is rich in healthy fat and fibre. This soothes digestion and is known to aid in maintaining a weight that’s right for you. It is a great replacement for someone with a dairy intolerance or if you just need more healthy fats in your diet. Coconut milk powder is also rich in electrolytes and antioxidants, making it a super healthy and great for the body. Coconut is also amazing for skin and hair health due to its moisture retention and antibacterial properties.
Blend coconut milk powder into coffee, teas, snacks, desserts, curries, stews and tonics to make them creamy, comforting and wholesome. Add it to filtered or spring water for an instant coconut milk. We recommend using this for any dairy replacement needs!
Ingredients: Organic Coconut Powder
Origin: Ethically sourced coconuts from Thailand
Ingredients you’ll need for this peppermint matcha tonic with coconut and goat kefir:
The base of this recipe is local, effervescent raw goat kefir packed with probiotics, though you could use any milk or whatever you have on hand, even filtered/spring water or frothy and rich adaptogen infused and grass finished bone broth! Go wild with all of the different possibilities.
If using an animal milk, try to source from properly raised local animals fed grass/hay and probiotics for their gut health. Seek raw if possible, for optimal digestion, health benefits, and nutrient assimilation.
Why goat kefir? Goat kefir in particular has protective benefits from viral infection and even alleviates benzene-induced immunotoxicity and hematotoxicity. Goat kefir is a probiotic cornerstone for mitochondrial enzymes with antioxidative, bioavailable inositol and myoinositol which heals the body and can reduce diabetes, asthma, suicidal ideation and PCOS. It can help resolve depression and gastrointestinal issues, stabilize blood sugar, improve insulin sensitivity, regenerate dopamine receptors, fuel gene expression and stem cell development, promote lower Candida albicans levels, and essentially make you come alive again.
Goat kefir is also a great source of lysine which promotes unparalleled immune system function and benefits cell wall membranes. It has become one of my favourite medicinal foods in recent years, and I personally find that it tastes great with matcha and makes it rich and frothy.
Goat dairy is very special to me. My skin immediately breaks out in acne with even organic grass fed and raw cow’s dairy, but with goat kefir (raw in particular, but even pasteurized has been fine) I have no problems. Try to source from a small farmer near you, plain with no added sugars or anything else, since commercial dairy, as a foundational rule, will hinder you both physically and spiritually and is derived from sad, unwell commercial animals (this is where the much publicized blood and pus from mastitis comes in).
On the other hand, properly sourced kefir, raw milk, goat milk, coconut and water kefir are all superior and actually effective. Any added refined sucrose will defeat the purpose and benefits of the live biotics in the first place through Candida overgrowth and related microbiome imbalances. There are also nearly zero cases of foodborne illnesses related to raw milk which has been consumed for thousands of years and is still popular and easily available today in places like Mongolia and the Netherlands.
Other ingredients you’ll need for this peppermint matcha tonic with coconut and goat kefir:
- ceremonial grade matcha
- Wild Bloom Botanicals coconut milk powder
- Wild Bloom Botanicals brain tincture containing 100% organic or wildcrafted bacopa, gingko biloba, gotu kola, rosemary, and Rhodiola sacra in an alcohol-free formula
- raw local honey (honey is a shady industry, opt for a small local producer you can trust)
- grass fed collagen for extra froth, health benefits and texture
- food grade peppermint oil
How to make this peppermint matcha tonic with coconut and goat kefir:
Simply blend all ingredients in a blender, transfer to a saucepan to heat to a simmer, and serve hot!
You could also skip the heating and pour it over ice for a cold brew.
You might also like these recipes:
- Cosmic gingerbread sweet potato brownies
- Peppermint matcha chocolate bars
- Rose lotus white chocolate moon milk
- Nootropic no bake matcha coconut lime cake
Thanks to Wild Bloom Botanicals for collaborating with me on this post. All thoughts and opinions are my own.
If you tried this peppermint matcha tonic with coconut and goat kefir or any other recipe on this blog, let me know how you liked it by leaving a comment below. Be sure to follow along for more inspiration at Pinterest, Instagram and Facebook.
Peppermint matcha tonic with coconut and goat kefir
- 1 tsp organic ceremonial grade matcha powder
- 1 tbsp Wild Bloom Botanicals coconut milk powder
- 1 scoop grass fed collagen optional
- 2 cups grass fed goat kefir or liquid of your choice, such as grass fed bone broth, or spring water
- 1 tsp raw local honey
- 1 full dropper Wild Bloom Botanicals brain tincture
- 1/8 tsp organic food grade peppermint oil
- In a blender, place all of your powders. Pour in the kefir. Add in the raw honey, Wild Bloom Botanicals brain tincture, and peppermint oil. Blend at high speed for 30 seconds to 1 minute.
- Transfer the liquid to a small saucepan and gently heat it on medium on the stovetop. Turn off the heat as soon as it starts to simmer.
- Transfer the heated matcha to your favourite serving mug and enjoy!
- Be sure to avoid burning or overheating your quality matcha to preserve all of the benefits and taste! As a general guideline, any boiling liquid should be cooled to room temperature for 30 seconds before coming into contact with the matcha powder. Since you conveniently blend everything all at once in this recipe, immediately turn off the stovetop heat as soon as it starts to simmer or when you start to see steam. The raw honey’s pollen, propolis, antioxidants, and enzymes will also stay intact if not overheated above 110 F.
- I find that a blender is most convenient for this recipe, though if you prefer to use a matcha whisk, simply heat up the liquid in a saucepan until simmering, place all ingredients in your serving mug, then splash a small amount of the heated liquid in. Whisk the powders into a uniform paste. Pour in the rest of the liquid, stir to combine, and serve!