The Holy Trinity: Fun, Functionality, Flavour

Make Matcha Milk your daily sacrament. A mere trio of the finest ingredients marry in a harmonious union that is vibrant in flavor and creamy in taste. Boasting 9g of naturally occurring protein from organic whole milk and the highest quality organic ceremonial matcha. You’ll feel divine.

Calm & Focus

Matcha Milk

    • Matcha is a potent source of minerals and bioactive compounds including antioxidants (catechins, flavonoids), polyphenols, caffeine and theanine.

    • Matcha has anti-cancer, anti-inflammatory, cardioprotective, and anti-viral effects. (1)

    • Matcha may regulate carbohydrate metabolism and improve cognitive function. (1)

    • Catechins are the primary type of antioxidant found in matcha. They have greater antioxidant capacity than other antioxidants such as glutathione, vitamin C and flavonoids. (2) Studies show that catechins in green tea prevent cancer growth. (3)

    • Epigallocatechin gallate (EGCG), the most abundant catechin in matcha, may reduce inflammation in your body, help maintain healthy arteries, and promote cell repair. (4)

    • Caffeine in green tea is associated with improved performance, energy, motivation, and concentration. (5)

    • Calm & Focus: L-theanine (an amino acid) creates a relaxed but alert mental state. (6) When combined with caffeine, it increases attention and reduces fatigue. (7) L-theanine (an amino acid) acts synergistically with caffeine to reduce caffeine-induced anxiety/”jitters”.

    • A serving contains 13 essential nutrients: protein (16% DVA), calcium (25% DV), potassium (10% DVI), vitamin D (15% DV), vitamin B12 (50% DV), vitamin A (15% DV), riboflavin (30% DV), phosphorous (20% DV), niacin (15% DV), zinc (10% DV), iodine (60% DV), selenium (10% DV), pantothenic acid (20% DV). (8)

    • Bioactive polar lipids (fats), most abundant in whole milk, may beneficially influence inflammation, cardiovascular disease, gut health, and neurodevelopment. (9)

    • Data suggests that greater intake of full-fat dairy but not low-fat dairy protects against metabolic disorders, (10) dyslipidemia, (11) and obesity risk. (12)

  • We’ve carefully and critically sourced the highest quality ingredients from around the world.

    Our Matcha:

    • is a ceremonial-grade matcha. Ceremonial matcha is the highest-quality grade and used in traditional Japanese tea ceremonies. It’s s hand-picked and made from the youngest first-harvest green tea leaves.

    • is shaded during growth for an extended period of time which lends it a sweeter flavor and a greater density of bioactive compounds. 

    • is refrigerated once packaged to maintain freshness and prevent oxidation. Oxidation is what makes many matchas taste bitter.

Lion’s Mane Cacao Milk

Honor thyself with Lion's Mane Cacao as a sacred reverence. A quartet of the highest quality ingredients unite to bring forth a fellowship that is indulgent yet light. With 9g of naturally occurring protein from organic whole milk, organic non-alkalized heirloom cacao, and organic lion’s mane, you shall feel transcendent.

Cognition & Mood

  • Lion’s Mane contains bioactive compounds that include polysaccharides, phenolic acids, and terpenoids (hericenones and erinacines).

    It has antioxidant, antimicrobial, anticancer, neuro-protective, and neuro-generative effects. (13)

    Lion’s Mane promotes healthy gut microbiomes that support brain health via the gut microbiome–brain axis. (14)

    Studies suggest that Lion’s Mane may reduce cognitive decline by promoting the growth and maintenance of brain cells.(15)

    Cognition: The terpenoids in Lion’s Mane can easily cross the blood-brain barrier (16) allowing them to increase nerve growth factor creation and exert cognition-enhancing effects. (17)

    Mood: Studies suggest that Lion’s Mane has mood-enhancing effects. (18)

  • Cacao, called “the food of the gods”, is a rich source of fiber, polyphenols (flavanoids - catechins, procyanidin), methylxanthines (theobromine and caffeine), alkaloids and minerals including calcium, copper, iron, manganese, magnesium, phosphorus, potassium and zinc. (19)

    Cacao may improve cardiovascular health, (20) decrease levels of LDL-cholesterol (bad) and increase HDL-cholesterol (good), (21) and protect against cancer. (23)

    Cacao is one of the richest dietary sources of polyphenols, which are antioxidants. Cacao contains 4x more polyphenols than blueberries by weight, (24) and 4-5x more antioxidants per serving than black tea. (25)

    Flavanols in cacao have cardioprotective effects, reducing risk of cardiovascular diseases.

    Cognition & Mood: The combination of theobromine and caffeine in cacao improves mood and cognitive function. (26) The high flavanol content of cacao is linked to increased cognitive performance and reduced mental fatigue. (27)

    • A serving contains 13 essential nutrients: protein (16% DVA), calcium (25% DV), potassium (10% DVI), vitamin D (15% DV), vitamin B12 (50% DV), vitamin A (15% DV), riboflavin (30% DV), phosphorous (20% DV), niacin (15% DV), zinc (10% DV), iodine (60% DV), selenium (10% DV), pantothenic acid (20% DV). (8)

    • Bioactive polar lipids (fats), most abundant in whole milk, may beneficially influence inflammation, cardiovascular disease, gut health, and neurodevelopment. (9)

    • Data suggests that greater intake of full-fat dairy but not low-fat dairy protects against metabolic disorders, (10) dyslipidemia, (11) and obesity risk. (12)

  • We’ve carefully and critically sourced the highest quality ingredients from around the world.

    Our Lion’s Mane:

    is 100% fruiting body (the shaggy part above ground). The mycelium (the system below ground) is not currently approved for consumption in the UK or EU. It is considered a “novel food”.

    Our Cacao:

    is a variety that exhibits exceptionally complex, balanced, and unique flavor profiles.

    is non-alkalized (aka “dutched”) making it less processed and more nutritious than alkalized cacao found in many drinks. Alkalized cocoa powder is processed with an alkaline solution to reduce its acidity. This process substantially reduces the antioxidant content of the cocoa. One study found that alkalized cacao contains 78.5% less flavanols than non-alkalized cacaos (29)