One hot debate is whether you can add collagen to coffee (or any warm beverage, for that matter). Some declare the high temperature can mess with its benefits; others assert it’s totally stable, offering up a menu of decadent, collagen-infused sips. What’s the right move here? Find our investigation ahead, based on the latest research. However, collagen is not completely indestructible: “Really high, prolonged temps can be a denaturation culprit,” says Ferira. Specifically, collagen can withstand temperatures up to approximately 200 degrees Celsius (or 392 degrees Fahrenheit). Anything hotter than that for a long period of time can potentially damage the integrity of the protein. But here’s the thing: Hot liquids (like your morning coffee) usually hover around 100 degrees Celsius (or 212 degrees Fahrenheit) at boiling point—that’s not even close to the limit, so there’s no need to worry about breaking down the collagen with your piping cup of coffee. By the way, Ferira adds, the peptide bonds that keep the amino acids together in collagen peptides eventually get broken down by your body, anyway. “If the molecular structure of collagen does happen to get shaken up a bit (e.g., higher baking temperature or adding it to coffee, which is a slightly acidic pH), that ultimately doesn’t matter since you actually have to break down the protein into peptides and amino acids to absorb them in your gut,” she says. “In essence, your collagen (whether in your daily coffee or something else entirely) is delivering the building blocks, so the “construction” of this collagen “architecture” can reconvene where it’s needed in your body.” Be it your skin, gut, eyes, bones, joints, et al. That’s not to say you should go ahead and superheat or beat up your collagen peptides (“Love your collagen; be nice to it,” Ferira adds), but the structure is pretty strong—definitely strong enough to withstand a warm beverage. Some people also find it easier to stick to a regular collagen routine by incorporating it into their morning coffee—that alone makes it a worthy benefit. And from a pure experiential standpoint, a scoop of collagen makes your coffee oh-so-creamy. Simply add a scoop of your favorite collagen powder (here’s our list of picks, if you need inspiration), and stir well. If you’d like even more of a creamy concoction, you can pour the mixture into a blender or use a handheld milk frother for extra smoothness. On that note, make sure to find a collagen powder that doesn’t use any artificial sweeteners—while these are meant to candy-coat the taste, they can often leave behind a saccharine flavor. Check your collagen for natural sweeteners (like organic monk fruit extract, organic coconut sugar) instead of the artificial stuff or sugar alcohols that can be hard on some people’s gut. To make this dreamy, frothy frappe, place 1 cup chilled coffee, ¼ cup milk of your choice, ⅓ cup coconut cream, 1 tablespoon unsweetened cocoa powder, 1½ cups ice cubes, and 1 scoop collagen powder into a blender and mix until smooth. Check out the full recipe from registered dietitian Lauren Koffler, M.S., R.D., CDN. In a medium saucepan add 2 cups milk of your choice, 2 teaspoons cinnamon, and 2 teaspoons of vanilla extract over medium heat. Add 1 scoop of collagen to the milk mixture. Once the milk is warmed up and collagen is mixed in, pour the milk/collagen mixture into a glass or bowl and use a frother to create the milk foam (you can also pour the mixture into a blender to froth it). Next, pour some coffee into a mug, then add the milk foam on top of the coffee, sprinkling some extra cinnamon on top if you’d like. Find the recipe from registered dietitian Mascha Davis, R.D., MPH, in full here. To make your pumpkin-spiced-infused coffee, add a large pinch of spices (again, that’s cinnamon, ginger, nutmeg, and clove) to the grounds you use for one cup of coffee. Make it as subtle or spicy as you like. Once your coffee brews, stir in 1 scoop of collagen powder, or toss the mixture into a blender for an extra-smooth consistency.
