Latte? Love You so Matcha

Matcha is my little Summer, in the midst of Winter.

Winter has always been a difficult month for me. Endless, cold and dark, I never found in this period anything that attracted me. In addition, now that I live in Belgium, the end of the month reveals itself in a count of hours of light that we were able to enjoy amidst a constantly gray sky: the average has been around fourteen hours of sunshine.

And yet, it was also here that I understood the need for this month of hibernation. Between fýrgebræc and ukiyo, together with a matcha latte.

"In the midst of winter, I found there was, within me, an invincible summer. And that makes me happy. For it says that no matter how hard the world pushes against me, within me, there's something stronger – something better, pushing right back.” - Albert Camus

Matcha is a finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. The green tea plants used for matcha are shade-grown for three to four weeks before harvest; the stems and veins are removed during processing. During shaded growth, the plant Camellia sinensis produces more theanine and caffeine. The powdered form of matcha is consumed differently from tea leaves or tea bags, as it is suspended in a liquid, typically water or milk.

The traditional Japanese tea ceremony centers on the preparation, serving and drinking of matcha as hot tea, and embodies a meditative spirituality. In modern times, matcha is also consumed in lattes.

Amongst it's many health benefits, matcha is packed with antioxidants; boosts metabolism and burns calories; detoxifies effectively and naturally; calms the mind and relaxes the body; is rich in fibre, chlorophyll and vitamins; enhances mood and aids in concentration; provides vitamin C, selenium, chromium, zinc and magnesium and lowers cholesterol and blood sugar.

So here it is, my favourite recipe. This time is from Joana Moura`s book "Simples e Saudável":

INGREDIENTS:

• 150 ml of milk;

• two teaspoons of matcha cacao powder;

• one coffee spoon of vanilla extract.

Sugar or honey is optional. I do not use it here.

Instead, I add some cocoa powder on the top.

(The quantities indicated are per person.)

Milk: You can use milk or non-dairy milk. A tip for those who use non-dairy milk, Alpro has a version for professionals that helps you geta better consistent/creamy result.

HOW TO MAKE:

• Add the milk to a saucepan, and wait until it starts to boil.

• Take it out from the stove the and wait two minutes. (Really, wait 2 minutes. Yes, wait.)

• Add the matcha powder, the vanilla extract and the honey.

• Use a blender or your "cappuccino maker" to well mix the ingredients.

• Pour into your favorite mug and serve.

My ultra sophisticated cappuccino maker is from Ikea.

Wearing my old wool sweater, sitting on the couch watching my favorite series or sketching new plans, my matcha latte is my little Summer, in the midst of Winter. And that makes me happy.