• Amy Raimondi, NTP, MLIS

Gut Healing Matcha Latte Gummies

Updated: Mar 30, 2020

If you love a good matcha latte, you are going to love these gut healing treats.

If you haven't had a matcha latte, I would encourage you to try one to see if you like the taste and flavor. Like coffee it's a bit of an acquired taste. Matcha is made from green tea leaves, so it has a very earthy flavor; matcha tastes as green as it looks. You can also customize the milk and sweetness to suit your liking. It's like coffee--some people like a hint of sweetness, some people like varying degrees of creamy, some people like it black.

I started drinking matcha lattes as a postpartum pick-me-up during our spring afternoon stroller walks. It does have caffeine but it doesn't give you the jitters that coffee can. It contains L-Theanine which actually has a calming affect that combats anxiety, and green tea has certain compounds that can help balance hormones.

I love experimenting with beef gelatin and gummies. Due to a recent head injury, I am on a ketogenic diet and limiting coffee. I like my matcha lattes with lots of coconut milk and stevia (lots of healthy fat and no carbs); adding some collagen for gut healing (also a current concern) makes this the perfect treat.

These gummies taste exactly like my afternoon matcha latte. You can play around with the sweetness to your preference.

In this rare instance, I actually prefer the taste of stevia in my matcha latte. However, if you prefer honey, feel free use to use it instead!

Matcha Latte Gummies


You will also need a blender and silicon mold. Place your mold on a steady surface like a cutting board or cookie sheet for easy transfer. You can probably make it like jello if you don't have a mold; just pour it into a glass baking dish and cut it into squares after it sets. Molds are great to have though, you can also use them to make homemade chocolates (plus they are cute!)


  1. Pour the water into a blender. Add the beef gelatin and let it sit while you make the matcha (this allows the gelatin to "bloom" and makes it blend better).

  2. In a medium pot over medium heat, bring the coconut milk to a simmer (almost boiling but not quite). Whisk in the matcha and stevia until it's thoroughly combined. Here's where you taste it to see if it's how you like it and make adjustments as needed.

  3. Start the blender with the water and gelatin on low and immediately but slowly pour the hot-but-not-boiling matcha drink into the blender (I put the lid on but take the small cap off the top of blender to pour the liquid in while it's blending). Once the liquid is all in, you can blend it on low for about 15-30 seconds or until thoroughly combined.

  4. If you have a steady hand and a good spout on your blender, you can start pouring the liquid in to the silicon molds; or you might want to transfer it to something with a better spout (I used a Pyrex measuring cup because it was easier to control). Some people use a baster, syringe or pipette if their molds are small and intricate.

  5. Transfer your mold to the refrigerator and let it sit for at least 2-3 hours.

  6. Pop them out of the mold and store them in a sealed container in the refrigerator for up to 1 week.

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