With the weather being typically spring-like right now, we are tossed between having warm days of sunshine and blossoms one day, followed turbulent and torrential rains the next. I find these weather inconsistencies a little frantic, and in part, one of the reasons why this time of year is the most difficult. The world is green, and the trees heavy with blossoms, but Vancouver is still in the midsts of it’s grey and dreary season that you don’t necessarily want to be outside in. So in lieu of sunshine, we’ve still been seeking a few warm libations to keep us cozy at home. As tea people we’re often working on multiple cups per day, but last week we ran out of coffee and black tea just wasn’t adding the vigor we needed to keep the grey days at bay. On a whim, I took out the matcha powder that had been sitting in my pantry for months, and made a special concoction. While the purest in me wanted to make a classical cup of matcha with the whisk and the perfect 175f / 80c temperature water, I don’t really love the seaweedy way it tastes. So instead I opted for a fancy matcha latte, which I know matcha people probably despise, but it’s something I could definitely become accustomed too. This recipe is based on what I recalled from the match bar Chalait in NYC, mixed with a few hippy-dippy ingredients like toasted coconut, maca, and some lacuma for fun. The results were a thick, sweet, and creamy drink that was rich like a cocoa. And it totally curved the coffee cravings. While I might not be able to experience all the green outside this weekend, I surely appreciate a little in my mug.
Peace & Love!
WEEKEND LINKS + LOVES
- As one of four kids it took me years to learn how to do certain things like go to the movies or out for dinner on my own, but I can safely say now that alone-time is one of my favourite things. These baby steps are sure to help you on your way to find your own ‘alone’ time.
- Healthyish has a cute series of posts on “modern homesteading”. While I’m happy to see some of my favourites like Julie O’Rouke and Andrea Bemis are featured, I also really loved reading this piece on balance and finding your hippy in a modern world.
- A little low down on ‘natural’ and ‘artificial’ flavourings.
- This week I’m drooling over Jodi’s perfect looking chocolate chip cookies; Yossy’s rhubarb cake which has been on my list ever since I got her book (and I’m hoping I can find some rhubarb this week); Heather’s springy avocado tartines; Lindey’s za’atar flat breads; and this beautiful Spring Pasta from Tuulia.
- Both Sasha and Renee are spreading love and gratitude over on their IG right now. To spread some more love, here are a couple IG I’ve been loving lately – The Great Kosmic Kitchen, Kimberley Hasselbrink, Amy Merrick, and The Broken Bread.
- Finally, my new favourite video .
TOASTED COCONUT + VANILLA MATCHA LATTE
Serves 1. Print Recipe Here
1/2 Cup Toasted Unsweetened Coconut
1 1/2 Cups Water
1-2 tsp. Liquid Sweetener, more or less to taste
1/8 tsp. Vanilla Extract or Paste
3/4 tsp. Matcha Powder
1/2 tsp. Maca (Optional)
1/2 tsp. Lacuma Powder (Optional)
- Begin by combining the coconut, water, sweetener, and vanilla in a blender and puree until smooth. Pass the mixture through a mesh bag, squeezing out all the milk and set the pulp aside for another use.
- Rinse out the blender and set aside for later.
- Next bring the milk to a simmer on the stove top before whisking in the matcha, maca, and lacuma. Once the mixture is warmed through, add it back in the blender to blend until frothy. Alternatively, add all the ingredients to clean blender and blend until until the mixture is warmed by the blender and becomes frothy. Taste and adjust the sweetness if needed.