I woke up to the rain being whipped by the wind against the window pane. I got out of bed and looked outside to find a dark day blanketed by grey clouds. It was cold, the ground was wet. It was one of those days that inspires you to cozy up by the fireplace (which I don’t have) on a lounge chair. Instead, without deliberation I was going to put on my wellies and go for walk in Hampstead Heath.
I’m fortunate to live close to such a large expanse of greenery in London. Mark and I trudged through the mucky fields. We huddled under trees and waited out the rain when it got too heavy. We stopped every so often to watch the autumnal leaves fall in a twirling motion from the trees. On a day like this, the heath is quiet, which is a rarity. The rain keeps the visitors away and you have the heath to yourself with just a few other people walking theirs dogs.
We tired of our walk after a couple of hours and it was the thought of a green tea latte that propelled us home.
Matcha is a concentrated green tea but you are consuming the entire leaf and not just the brew of the leaf. It is made from 100% green tea leaves that is ground to a very fine powder. With a bitter taste it may not be to everyone’s liking. It can be an acquired taste. The amount of green tea and sweetness can be varied according to your taste.
1½ tsp matcha powder
1 tbsp hot water (not boiling water)
1 cup soy milk
1 tsp sugar (or other sweetener)
Combine the matcha powder and hot water in a cup.
Whisk to create a smooth paste with no lumps.
Add the soy milk and sugar in a saucepan and heat until bubbles start to appear. Do not boil the milk.
If you prefer to have your milk frothy, use a frother (I have an inexpensive hand held frother).
Pour the milk into the cup.