Collagen Kombucha Slushie Mocktail (Whole30)
Refreshing, lightly sweet and good for you, this Collagen Kombucha Slushie Mocktail is packed with ingredients that’ll make you feel your best! It’s non-alcoholic, full of probiotics to support gut health, and made with grass fed collagen, berries, and almond milk, with no added sugar and no dairy.
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About
First, it tastes amazing. Second, it combines two of my favorite things, kombucha and collagen. When you talk about the trendiest of the health trends of the last few years, those are definitely at the top.
It seems like you can’t turn around without hearing someone talk about how those things changed their life!
Now believe me, I’m a total skeptic when it comes to this kind of thing. I’ve been duped too many times, and things I try never seem to live up to the hype.
But I’ll tell you what, I use collagen AND kombucha in my everyday life because they actually do what they’re supposed to do. They make me feel good. Collagen and kombucha are two things I’ll never give up! I LOVE them.
And I totally have a thing for mocktails. If you like this one, wait until you check out my other non-alcoholic drink recipes, like my Coconut Mojito Mocktail, Mango Dragonfruit Lemonade, or my Strawberry Basil Smash!
Recipe Ingredients
I really think simple things are the best things. Don’t you? Well, this recipe is made with FOUR ingredients. Five if you count the mint, which is totally optional.
Here’s what you need:
- Kombucha: I’ve made this recipe using both GT’s Gingerberry and Triology flavors of kombucha, and they’re both wonderful and 100% Whole30 compliant.
- Collagen: I highly recommend Vital Proteins.
- Almond Milk or Coconut Milk: I used Califia Farms Better Half, which is a compliant unsweetened almond milk/coconut cream blend.
- Blackberries
- Mint
The finished drink is lightly sweetened from the kombucha, and the almond milk makes it nice and creamy. It’s an absolutely perfect drink on a hot day. My boys (ages 3 and 6), each drank a big glass of it, and were begging me to freeze more kombucha cubes!
Step by Step Instructions
There are only a few simple steps to making this drink absolutely perfect! Here we go:
The first thing you need to do is freeze the kombucha in an ice cube tray. This will make the drink creamy and thick, almost like a slushie.
Note: Don’t try to freeze a bottle of kombucha in the glass bottle. It will explode in your freezer. Pour it into ice cube trays to prevent that from happening, and to also make it easier for your blender.
Once the kombucha cubes are frozen, pop them out and transfer them to your blender.
*Pro-tip: You can save the kombucha cubes in a large ziplock bag to use later. I like to keep a bag of them in the my freezer, and add a few to a large glass and top off with seltzer. So refreshing!
Pour the almond milk, collagen, and blackberries into your blender. Pulse to break down the kombucha cubes, then blend until smooth. It should have the consistency of a slushie.
If necessary, add a splash more almond milk and blend again.
Last, divide the slushie among two tall glasses. Garnish with a sprig of mint and a blackberry and serve with a straw.
Now when you make this mocktail, there’s one VERY IMPORTANT THING YOU MUST DO:
Close your eyes, imagine you’re sitting in a hammock on a beach somewhere, wind blowing softly, island music playing in the background. And then take that very first sip. It’ll make it taste better, I promise (wink).
Recipe FAQ
Collagen is a protein our bodies make. In fact, collagen is the protein our body makes the most of, naturally. If bodies will naturally make collagen all by themselves, why do we need to supplement? Well, it’s important to note that as we age, we makes less collagen. Less collagen in our bodies can cause some issues – joint pain, wrinkles, even gastrointestinal issues – which is why a supplement can be helpful.
Choose a high quality, grass fed collagen source that you trust. If it’s bovine (from cow), make sure it’s grass fed and ideally grass finished, too. There are other options like chicken and even marine collagen, which may be better suited to your dietary needs.
Kombucha is fermented, sweetened tea. Kombucha is sugar + tea + water + SCOBY (SCOBY stands for Symbiotic Culture Of Bacteria and Yeast). So the bacteria and yeast in the SCOBY will break down the sugar in the tea. It then releases probiotic bacteria, the source of all the probiotic/microbiome goodness you hear about.
Kombucha is Whole30 compliant, even though it’s made from sugar + tea!, If sugar is added after the fermentation process (which is often is in some fashion), it is not compliant.
You already know how to read your labels carefully, so remember to read them when you choose your kombucha, too. For further information, read Whole30’s answer on determining whether your kombucha is Whole30 compliant.
“Healthy bacteria in the digestive system and immune function is becoming clearer as more studies focus on gut health. If the probiotics in kombucha improve gut health, they may also strengthen the immune system.” – Medical News Today
So basically, we’re pretty sure what people are saying is true and that it’s good for you. Probiotics are linked to many health benefits, but there’s still a lot of research to be done. Collectively, I think we need to learn more about gut health.
You might also like: Holiday Kombucha Mocktail, Peaches & Cream Mocktail, Grapefruit Sage Sparkler.
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And I’d love to see it! Tag me on Instagram @cookathomemom!
Collagen Kombucha Mocktail Slushie (Whole30)
Equipment
Ingredients
- 1 16 oz. kombucha I used GT's Gingerberry
- 1 scoop collagen peptides
- 1/4 cup almond/coconut milk
- 1/4 cup fresh or frozen blackberries
- mint leaves, for garnishing
Instructions
- Freeze the kombucha: Pour the kombucha into ice cube trays, filling each about 2/3 of the way to the top. Lay flat in the freezer for at least 3-4 hours.
- Blend it up: Add the ice cubes, almond milk, collagen and blackberries to your blender. Mix on medium high until fully blended. You may need to stop halfway through to scrape the sides down.
- Serve & enjoy: Pour the drink into two tall glasses. Garnish each glass with a sprig of fresh mint and serve with a straw or spoon.
