For the whole of Home Made Month and October Unprocessed I’ve been having smoothies for breakfast. The first week was a bit of an adventure for my taste buds. I couldn’t quite get the balance right. Sometimes it was too sour, other times too viscous, or had no taste, even once or twice with a weird taste… well you get the idea. Until one day, at around day 12, inspiration hit, and BAM.
Black Forest cake in a glass.
I wouldn’t mind at all if all my days started like this.
If I told you how many times I’ve made nut milk this past week I’d be embarrassed. But I wouldn’t have to tell you if you looked in my fridge. Because you will see that half of the typically cavernous space is filled with plastic containers of desiccated nut carcasses.
Fresh squeezed hazelnut-almond milk
My friends, Paris has spoiled me. I have travelled to one of the chocolate capitals of the world (not counting the other things Paris is good at…) and it has left a deep, dark-brown impression on my soul.
Have you ever had green tea ice cream? The green and creamy dessert that is not too sweet, and tastes like green tea and honey? For a few years now, coffee chains like Starbucks, Quebec’s Moca Loca, and Second Cup have caught on to this delicious but expensive flavour, in the form of a hot drink just one step away from milk based hot beverages like the London Fog.
I love that this drink is available out there for when I don’t feel like the electric punch of espresso nor the heaviness of hot chocolate. Green tea lattes are perfect when you need a gentle dose of caffeine that has staying power, yet still crave the foamy milk of lattes.
What’s in this delicious green elixir, anyway? The basic recipe is just milk (or soy milk), water, and matcha. Matcha is the name of the revered Japanese green tea powder, which is ground up young green tea leaves and is an integral part of the traditional Japanese tea ceremony. It delivers a higher dose of caffeine than regular green tea, because you are actually ingesting the leaves, rather than steeping the leaves whole.
From the basic recipe, you can add different flavours to boost certain aspects of the distinct matcha taste which is slightly bitter. Starbucks, when it was the first to market the Matcha Latte years ago, they would use a melon flavoured syrup. People hated it so now they are made with regular vanilla syrup. Second Cup I think uses vanilla syrup as well although I can’t really tell. Quebec’s Moca Loca Matcha Latte, after several tastings and experimentation at home, I can confidently conclude that they use white chocolate.
Posted in Beverages
Tagged Matcha, Milk
With the exception of today’s much needed torrential downpour, the past week and weekend were filled with hot and heavy summer days. Days that should always be spent at the beach or by the pool, with light lunches, cold drinks, and lots of sun screen.
Until recently, my choices for cold drinks were juice, cold water, or pop. Not very inspiring or sophisticated, I know. But when you don’t consume alcohol, there aren’t many choices – or so I thought. For the longest time I was stuck with drinks that were too sweet when I was out at restaurants or at friends’ parties (and even my own get-togethers). But not anymore! That is because last weekend, my buddy Amélie introduced me to the world of mojitos unmarred by alcohol.
I’ve recently had an obsession: the strawberry milkshake. Now I’ve never been a strawberry milkshake fan. I’ve always disliked the artificially processed strawberry taste, but that’s just me.
That was until Rawlicious! One of my favourite restaurants – formally seen in the Junction and now residing in Bloor West – Rawlicious serves up their version of the strawberry milkshake and it was MIND blowing. Especially when you consider there’s not a drop of milk or ice cream in it! Try it for yourself! Continue reading