With the wealth of valuable knowledge we’ve accumulated over the years, we feel that some previous posts are worth sharing again. Thus, Fridays are “Blast From the Past” – where we choose a T Ching post from this month but a previous year that we feel is worth another read and breathe new life into it. Enjoy!

Originally Posted: April 2012

I have been obsessed with matcha for quite some time. I think it is one of the most fabulous things on the planet. Lately though, I have refined my obsession to that of perfecting my matcha latte. I just bought some new matcha from Teavana to experiment with.

I don’t normally drink cow’s milk, and using almond milk is always challenging for me, in particular, getting it to the perfect temperature for lattes. It usually develops a thick film on top when heated. I’ve thought about switching to soy milk, but didn’t want to give up on my lovely almond milk that I adore so much. Another challenge has been my lack of a bamboo whisk. I’ve been reluctant to purchase one, but I’m quickly realizing its importance. I’ve also seen the brilliant idea of using an electric frother to blend the matcha powder.  I will probably end up purchasing both.

As I made my matcha latte today, I tried something different. Instead of rushing in the morning before work and hardly putting any effort into mixing the matcha well, I took my time. It’s interesting how taking your time and doing things with thought really change the end result. I have vowed to get up 15 minutes earlier every morning so I can take my time and enjoy making my morning tea.

Turns out taking my time and being thoughtful worked out! This was the best matcha latte I’ve made yet! I have to give some credit to the mini whisk that I found tucked away in our silverware drawer. It saved my latte!

Here is what I did, step by step:

  1. I heated up some water in my tea kettle. I didn’t let the water come to a boil and after heating it, I let it cool down a little bit. I’ve found that when making my matcha, it is better when I let the water cool down a little.
  2. While the water was heating, I put about ¾ cup of almond milk on the stove and warmed it up on low. I didn’t let it get to the point of boiling because that is when it develops a film on top. This worked perfectly!
  3. I measured about a teaspoon of matcha powder and put in my mug. I then added about ¼ cup of my heated water and whisked it rapidly for about a minute.
  4. I then poured the almond milk into the matcha mixture and whisked rapidly for about 30 seconds.
  5. Finally, I added a bit of stevia to taste.

Voila!  I’d love to hear if anyone tries this. I thoroughly enjoy it and I hope it brings some happiness into your morning or afternoon!

Photo “Something to Enjoy” is copyright under Creative Commons Attribution 2.0 Generic License to the photographer “UggBoy” and is being posted unaltered (source)
Photo “Photo of Matcha” is copyright under Creative Commons Attribution 2.0 Generic License to the photographer “Foodista” and is being posted unaltered (source)