Collagen is a type of protein your body produces naturally. It is responsible in large part for the firmness and elasticity of your skin, the strength of your nails and bones, and the pliability of your cartilage, tendons, muscles, gut lining, and blood vessels. Once you hit your mid-twenties your body’s natural collagen production begins to decline.
One way to compensate the decline is to supplement collagen into your diet. Bone broth is a good source of collagen, as is collagen powders. The easiest way is to add collagen powder to your diet is adding it to a drink – it dissolves completely and a good one leaves no taste or texture. According to some scientists, adding it to a hot beverage negates it’s benefits. They say this is because it falls apart above body temperature turning it into pure gelatine. So, when you add it to hot coffee, collagen’s molecular structure melts, diminishing its health benefits.
One way to still get it in a cup of coffee is to add to this cold collagen coffee shake. If you want to make sure not to negate any benefits of the collagen powder, allow the espresso shot/s to cool completely beforehand.
I used this collagen powder and added in this adaptogenic blend of maca, ashwaganda and shatavari. You can add in plain maca, ashwaganda or a mushroom mix or just leave out the adaptogens all together.
I added a double shot of espresso as I wanted it to be stronger, but you can use a single shot if you don’t want all that caffeine.
Adaptogenic Collagen Coffee Shake
Ingredients
- 1-2 shots espresso
- 1 cup milk I used oat milk, you can choose any
- 1 medjool date pit removed
- 1 serving collagen powder
- 1/2 tsp maca / ashwaganda optional
Instructions
- Add all ingredients to a high sped blender and blend until completely smooth.
- Pour into a glass and enjoy.
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