Matcha Latte Gummies with Collagen and Gelatine
Make visually stunning matcha latte gummies infused with collagen and gelatine. Simple recipe for gut-healing sweets you'll actually want to eat.
- 20 min prep
- 5 min cooking
- 4 hr 30 min total
- 12 to 15 gummies
- Snack
Niall Kiddle · Founder, OrganisedReviewed by Pedro Rodrigues5 min read · Updated 
Daily blend
Collagen. Type I and III collagen peptides from grass-fed cattle, supporting skin elasticity, joint health and gut lining integrity.
4.9 on Trustpilot · 200,000+ thriving familiesMatcha gummies sit at the intersection of aesthetic appeal and genuine nutrition. They look like something from an upmarket sweet shop. They taste of creamy matcha and subtle sweetness. And they're doing quiet work in your gut the entire time you're chewing them.
The combination of matcha, collagen, and gelatine creates something that works on multiple levels. Matcha contains caffeine alongside the amino acid L-theanine, which has been shown to attenuate caffeine's stimulating effects and may smooth its subjective profile.1 Gelatine and collagen provide the structural proteins your gut lining repairs itself with. And the act of chewing and slowly dissolving a gummy creates a sensory pause that most modern snacking doesn't offer.
They're also nearly impossible to fail at. Once you understand the ratios, you can make these at home in under 30 minutes, minus setting time.
Why matcha gummies make sense
Most gummy supplements taste like chalk wrapped in sugar. They're not pleasant to chew. They don't feel like a real snack. These do both. They taste genuinely good, which means you'll actually eat them consistently. That consistency matters more than any single dose of collagen.
Matcha powder is finely ground green tea leaves; consuming the whole leaf captures more catechins (especially EGCG) and L-theanine than steeped tea.2
The visual appeal is part of the nutrition. When something looks good, you eat it more mindfully. Mindful eating is the beginning of digestion working properly.
These gummies are the kind of thing you photograph and hand to friends. They feel like something you made rather than something you bought from a supplement company.
The appeal is visual and functional
The colour is the first thing that draws people in. Real matcha powder creates a soft jade green that doesn't look artificial. It catches light. It looks like something worth putting in your mouth.
The texture comes from the gelatine setting properly. You're looking for a gummy that has a slight wobble when you take it from the mould, but holds its shape completely. It should feel smooth and slightly glossy, not sticky or grainy.
When you bite into one, the initial resistance gives way to a slow, pleasant chew. The matcha flavour emerges gradually, never sharp. The sweetness is subtle, rounded by a tiny hint of salt that makes you want another one.
Ingredients and their purpose
- 240ml whole milk (or coconut milk for dairy-free; oat milk works but feel less rich)
- 2 tbsp raw honey
- 2 tbsp matcha powder (high quality, ceremonial grade)
- 20g grass-fed collagen powder
- 15g grass-fed gelatine powder
- Pinch of sea salt
- 1 tsp vanilla extract (optional)
- Silicone gummy moulds (approximately 12 to 15 gummies, depending on size)
The ratio of gelatine to liquid determines the final texture. This recipe gives you a gummy that's slightly soft, not rubbery. If you like them firmer, add another 5g of gelatine. If you want them softer, reduce to 12g.
The milk matters. Whole milk creates a creamier, richer gummy than almond or rice milk. That richness cuts the slight bitterness of raw matcha beautifully. The raw honey provides natural sweetness and a touch of antimicrobial support.
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Making them from scratch
Warm your milk gently in a saucepan until it's steaming but not boiling. Pour it into a bowl and whisk in your matcha powder slowly. You're dissolving the matcha completely, breaking up any clumps. A traditional bamboo matcha whisk is lovely for this, but a regular whisk or even a fork works fine.
Once your matcha is fully whisked in, add your raw honey, salt, and vanilla. Stir until the honey dissolves completely. The mixture should be smooth and pale jade green.
Bloom your gelatine and collagen together in 60ml of cold water for 5 minutes. It'll become a thick sponge. This step ensures they dissolve evenly and don't create lumps in your finished gummy.
Heat about 100ml of water until it's steaming. Add your bloomed gelatine and collagen mixture and stir gently until completely dissolved. The mixture should be clear and warm. Pour this into your matcha milk mixture and stir very gently for about 1 minute. You're mixing thoroughly but not incorporating air bubbles.
Let this cool for about 10 to 15 minutes at room temperature, stirring occasionally. If you pour boiling liquid into your silicone moulds, they'll warp slightly. You want the mixture to be warm to the touch but not hot.
Pour slowly and carefully into your gummy moulds. Silicone is forgiving; you can refill if you spill. Place the moulds on a flat surface in the fridge and chill for at least 4 hours, preferably overnight.
Once set, gently press the gummies out of their moulds. They should come away cleanly, with no stickiness. If they're too sticky, the mixture was too warm when you poured. If they're rubbery, you used too much gelatine or they spent too long in the fridge.
Variations and flavour tweaks
Once you've made the base recipe, the variations become obvious. Try adding a pinch of cardamom to the warm milk before whisking in the matcha. Or replace 50ml of milk with strong cold-brewed green tea for a more grassy depth. You could add a drop of rose water, which pairs unexpectedly well with matcha.
For a white matcha gummy, replace the matcha with 1 tbsp of white matcha powder (more delicate flavour) and reduce the green tea to 50ml, adding 100ml of coconut milk instead for a creamy white base.
The foundation stays the same. Milk, honey, gelatine, collagen. Everything else is your taste.
Storage and shelf life
These last about 10 to 12 days in an airtight container at room temperature. They'll soften slightly over time, which many people prefer. If you find them softening too quickly in warm weather, store them in the fridge. Just bring them to room temperature before eating so the flavour opens up properly.
These gummies are the kind of snack you make for yourself, then end up making weekly because everyone who tastes them asks for a batch. That's when you know the recipe is working.
References
Every source below was checked on 27 August 2026. Each PubMed, PMC and DOI identifier was resolved against NCBI or Crossref, and what it opens is printed under the citation, so you can see the link goes where the citation says without leaving the page. Where a citation and its identifier disagreed, the citation was corrected to the record or the reference was deleted along with the sentence marker that pointed at it, and where the resolved paper turned out not to support the sentence, the sentence was cut back to what it does support. Borrowed authority is worse than none, because it looks like rigour.
- Owen GN, et al. The combined effects of L-theanine and caffeine on cognitive performance and mood. Nutr Neurosci. 2008;11(4):193-8. PMID 18681988Checked 27 August 2026: PMID 18681988 opens Owen GN, Parnell H, De Bruin EA et al, The combined effects of L-theanine and caffeine on cognitive performance and mood. Nutr Neurosci 2008;11(4):193-8. PubMed indexes it as: Randomized Controlled Trial.
- Kochman J, et al. Health Benefits and Chemical Composition of Matcha Green Tea: A Review. Molecules. 2020;26(1):85. PMC7796401Checked 27 August 2026: PMC7796401 opens Kochman J, Jakubczyk K, Antoniewicz J et al, Health Benefits and Chemical Composition of Matcha Green Tea: A Review. Molecules 2020;26(1). PubMed indexes it as: Review.The authors' own declaration, from the record: The authors declare no conflict of interest.
Who wrote and reviewed this guide
Niall Kiddle
Author · Founder, Organised
Niall is the founder of Organised. He started the company in 2024 after fixing his own health the slow way: in 2022 he swapped a cupboard of synthetic supplements for real food, raw milk, organ meats, bone broth and honey, and felt the difference within months.
Areas of expertise: Ancestral nutrition, Organ meats, Whole-food supplementation, Gut health, Regenerative sourcing
Read Niall's full profile
Pedro Rodrigues
Reviewer · Agronomist (farming and sourcing only)
Pedro is the agronomist Organised works with on farming and sourcing. His job on the guides is to keep the science honest: he reviews what we publish about soil health, regenerative agriculture, grazing and the way food is actually produced.
Areas of expertise: Regenerative agriculture, Agronomy, Soil health, Grass-fed farming, Food sourcing
Reviewed this guide on
Read Pedro's full profilePublished · Updated
2 cited sourcesMakers of the Organised Daily blend, a grass-fed beef organ supplement from regenerative UK farms
Daily blend
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