After almost two weeks in New Mexico for my photography workshop, I was home a little over 24 hours before catching a plane to Lake Tahoe for a friend’s wedding this past weekend. It was really fun to see some of my old friends from Los Angeles again, but after being gone for so long I am so so SO so happy to be home. The garden pretty much exploded while I was away; I have it on a drip watering system hooked up to a timer so I know it’s getting watered even when I’m gone for a couple weeks at a time, and while I was gone it got over 100 degrees Fahrenheit here in Portland. I thought this would fry and kill all the weeds in the garden, but apparently they loved the heat because now I need to add several hours of extensive weeding to my to-do list. Aside from the weeds, though, everything is looking amazing. My poppies started blooming, my rose bushes and hydrangeas are packed with blossoms, and my cucumbers are giving me little cucumber babies! And I saw my first tiny tomato growing on one of my tomato bushes already. It’s going to be a good growing season 🙂
Of course, as soon as I came home the hot weather disappeared and I was greeted with a cloud burst and thunder storms. It was kind of nice to have a little taste of the cold, wet, pacific northwest spring again, though, and the cooler weather made me want to curl up in a ball with some hot tea and dive into the new weaving skills I picked up from Maggie at our workshop. I also picked up a milk frother recently and wanted to see how it worked on coconut milk, so I decided to try my hand at making a matcha green tea latte at home. Instead of using plain matcha powder, I used Kashi’s new GoLean Matcha Tea Mantra Plant-Based Protein Powder. It has good ol’ matcha green tea in it, but with a ton of other nutrient-rich vegetable powders that go together mixed in, too, like kale, beets, sprouted lentils, and ground chia seeds. You can peek at other ingredients that go together in their other tasty plant-based powders here. The protein from the sprouted legumes makes it a very satisfying snack, so it’s great for those in-between times when you’re halfway between lunch and dinner but randomly super hungry again. I frothed the powder up with some hot coconut milk, a few spoonfuls of honey, and a pinch of vanilla extract until it was silky smooth and had a little bit of froth bubbles on the top. It was sweet, rich, and had that wonderful signature bite from the matcha green tea. If you want to serve it with the layered-look that it has in the first photo from this post, you can use the spoon method described here to pour the hot matcha mixture into plain hot coconut milk. Just make sure to stir it up before enjoying it.
If you have a milk frother, pour all the ingredients into a large mug and insert the whisk end of the frother into it. Turn it on and allow it to froth the mixture until silky, smooth, and velvety in texture, about 5 minutes.
To make it without a frother, empty all the ingredients into a blender and blend at high speed until silky, smooth, and velvety in texture, about 1 minute.