Homemade Matcha Latte


I have only recently gotten into matcha. Matcha is made from whole green tea leaves, which is finely ground into a smooth powder. Matcha is a traditional part of Japanese culture, and it has been used tea ceremonies since the 12th century.

After experiencing just one cup in the form of a matcha latte, I was hooked and got my very own whisk and canister of matcha powder. The process of making a cup of matcha is not only soothing, but the health benefits are also incredible: in terms of nutritional value and antioxidant content, one glass of matcha is the equivalent of 10 glasses of green tea. Matcha boosts your metabolism and gives you energy while also calming your mood. Pretty great, right? In my book, matcha > coffee.

There are many ways to enjoy matcha – you can blend it with sparkling water, add it to lemonade, sprinkle it over pancakes, or mix it into batter (hello, matcha chocolate cake!). The possibilities are endless, and I’m excited to try out more recipes.

Here’s how I make my daily matcha latte:

You’ll need

1 bowl
A bamboo whisk
1 teaspoon matcha powder
3/4 cup milk of choice (cow’s milk, unsweetened almond milk, soy milk, rice milk)
1/4 cup boiling water


1. Bring 3/4 cup of milk to a simmer in a small pot over medium-high heat. Keep an eye on this so the milk doesn’t burn or form a skin.

2. Place 1 teaspoon of matcha powder in a bowl, and slowly whisk together with 1/4 cup boiling water. Whisk the matcha briskly in a “W” motion until frothy.

3. Add in warmed milk of your choice, tipping cup slightly to create more foam.

4. When finished, rinse your whisk thoroughly and let dry.




{Photos by Lauren}


White Chocolate Macadamia Nut Cookies

My all-time favorite cookie has always been chocolate chip. However, when I first tried white chocolate macadamia nut cookies, I was impressed with its ability to retain the perfect combination of sweet and salty. There is also a gentle crunch with the macadamia nuts. I have been waiting for a while to try this recipe, and I was very happy when I finally did. Instead of the large round cookies which I usually opt for, I made smaller mini-cookies (which means you can eat more of them, right?)

Chocolate Chip Cookies

Chocolate chip cookies are one of my all time favorite desserts. I prefer them to be soft and gooey, accompanied with a tall glass of cold milk. If you set a plate full of chocolate chip cookies in front of me, I mindlessly eat them until they are gone. During my 24 marathon, I made these cookies to enjoy (just another word for stress eating). Based on my previous sentence, you should already know this was a dangerous move – I devoured every last cookie. They were that good.

My cookie tips:
• I like to take cookies/cakes out of the oven a couple of minutes earlier than I set the timer because there is heat trapped in the cookie and it will continue to bake after you take it out
• Make sure the ingredients are at room temperature – it is frustrating trying to mix unsoftened butter
• Use good chocolate chips – I love the semi-sweet ones
• Crack the eggs in a different bowl – picking out egg shells with cake-batter-covered hands is just as frustrating as trying to mix unsoftened butter
• Make the cookie dough balls even so that they bake evenly and at the same time – you don’t want a small burned cookie and a large raw cookie