There is nothing difficult about this. Not even a little bit.
But for some reason I’ve always been hesitant about preparing matcha at home because I was afraid I would do it incorrectly. Green tea in Japan is serious business and there absolutely is a right way and a wrong way.
To make sure I was doing it right, I tried to go to a class but then I missed it because I didn’t have my life together so I did the next best thing: I watched LOTS of YouTube videos on the subject and I feel like now I can properly talk about making a cup of warm matcha.
Let’s start with what matcha is. With most teas, you simply steep the leaves in hot water, but with matcha you actually are consuming the leaves. Matcha powder is greeen tea leaves ground up very finely so they dissolve into the water.
To start, I like to sift about 1 teaspoon of matcha powder to ensure that all of the lil’ bits of matcha are broken up.
I then pour about a tablespoon of hot water into the bottom of the mug.
I then whisk away until a loose paste forms. This part is very important because you want to make sure any bits of matcha have dissolved.
Sometimes (since I’m a nosey person), I wonder what people’s blogging situation looks like. Like, where are they when they’re writing, what are they wearing (not like that, you sicko!), what are they drinking…you know, all that kind of stuff.
So, here’s a very non-glamorous picture of where I write the majority of my blog posts: in bed, wearing sweats and a t-shirt with anti-wrinkling serum all over my face. I usually edit and write the recipe right after I make and shoot the dish, but the blog post is always written right before I press publish or set it on a timer. For me, the idea of writing blog posts weeks ahead of when they’re published feels weird and disconnected. I like it to be almost in real time. I dunno—there’s no right or wrong way, that’s just how I prefer it.
I’m so dang excited about these Italian sodas. They’re maybe the prettiest thing I’ve made in quite some time, and my favorite part about this recipe is that it’s an idea-based recipe. You can apply the ratios below to any fruit and be met with delicious results. And seriously how gorgeous are the colors? I LOVE THEM!
If you’ve never had an Italian soda, they’re so rich and refreshing all at the same time. I decided on three flavors: rhubarb, blackberry and strawberry, but feel free to use up any fruit that cooks down well. Other fruit ideas are pineapple, blueberries, mulberries (they just came in season!) and even mangos.
OMG so hot outside, amirite?! Last week in LA felt like the east coast: a ton of humidity, sort of overcast days (which I sort of liked) paired with high tempertues. That winner of a combo resulted in my makeup sliding off my face and my hair all frizzy. Not adorable.
That unattractive experience inspired me to make my favorite cooling-off-drink of my childhood: Chicha Morada. This is what my mama would make me when I was little.
So…here’s the deal: This drink is made from corn. Yes! Corn! Beautiful Peruvian purple corn that’s been dried. You can find it at most Latin supermarkets and online here. Note: It should run you about $4 at a latin market, so amazon is a little bit more expensive.