A match latte is on display on Jan. 3, 2019 at Brother’s Cafe, in Kenai, Alaska.

A match latte is on display on Jan. 3, 2019 at Brother’s Cafe, in Kenai, Alaska.

Kalifornsky Kitchen: Something warm please

I’m normally not a warm drink person.

I was reveling in fall, but before I knew it a snow storm came and brought me back to reality.

I don’t know why it feels so jarring — maybe because the last couple of winters we haven’t seen snow until December — but I wasn’t ready. Is anyone?

I pulled out my real winter coat and hung it by the door. I pulled out my warm boots, dethroning the flips flops I was wearing well into October. I’m wearing slippers in the morning to keep my toes warm and a warm beverage in the morning is becoming a must.

I’m normally not a warm drink person. I don’t like coffee or drinks with coffee in them. I don’t like hot chocolate. As I grow older though, I’m discovering warm drinks I actually do like. London fog, vanilla chai and matcha latte. These were something I started ordering in college, when I would set up my laptop at Indigo Tea Lounge and work on homework with friends. The green of the tea always leaves a Grinch-like mustache on my lips, so keep a napkin on hand, or don’t.

Matcha is not everyone’s cup of tea (pun intended). It’s a green tea from Japan that is praised for being rich in antioxidants. I’ve heard it described at grassy or earthy. I like it. If you’re interested in trying it, but maybe hot drinks aren’t your thing, or you can’t drink dairy, you can put this drink on ice and use whatever alternative milk you like to sweeten it and make it creamy.

Matcha latte

1 1⁄4 teaspoon of matcha powder

2 teaspoons of sweetener, or more per taste (honey, maple syrup, sugar, whatever you like)

1 tablespoon of hot water

3⁄4 cup of hot milk (cold if enjoying it iced)

1. Whisk together the matcha and water inside a cup until all lumps are gone. Stir in the honey next until combined.

2. Add the milk and serve.

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