Sometimes when I use matcha….actually, make that ALL the time, I ask myself: “Am I being basic?” The answer might be yes. I’m not completely sure. But still, my insecure self returns to it time and time again because it’s DELICIOUS!
And it’s so pretty. And it tastes great. So I guess the answer is that I might be basic. And matcha might be overplayed. But who cares. Trendy things are only lame if they only sorta taste good. (Also: to a lot of people, matcha is not trendy—it’s been around for centuries. And to them, the rest of the world is just late.)
There is a new matcha bar that moved into my neighborhood and it’s so good but most days I don’t feel like driving down the road so instead I like to make a my own version at home.
2 teaspoons matcha powder
1 to 2 tablespoons hot water
1 cup warm water
Milk of choice (I used almond milk)
In a measuring cup or bowl, add the matcha powder. Pour in the 1 to 2 tablespoons of hot water and whisk until the matcha has fully incorporated into the water. This should create almost a bit of a paste.
Pour in the remaining 1 cup of water and mix. Transfer to the fridge or freezer to chill for about 15 minutes.