my morning matcha

why I make it

my love for matcha is real. if you know me, I drink quite a bit of it. 

that wasn’t always the case, as I had been a true coffee addict for most of my 20s. that all changed a few years ago when I did my first round of food allergy testing with Dr. Richard Firshein and shockingly discovered that coffee was a food allergen I tested positive for and should avoid. 

I wanted to take it seriously and see what would happen. I’m so happy I did because taking coffee out of my diet has changed not only my energy level for the better but has also helped with my anxiety too.

I look forward to my matcha every morning. I like to do half hot water and half almond milk with cinnamon on top as my go-to recipe.

how I make it

I bought the Cuzen matcha machine and feel like my matcha life has changed forever. the machine grinds and whisks organic matcha leaves with the press of a button. so no mess and the convenience is unreal. in addition, matcha leaves actually hold their freshness and level of antioxidants longer than any powder. I then add half hot water and half almond milk and sprinkle cinnamon on top. 

when I am without my machine, lol, I make my own using a whisk and a sifter (good starter set here). I like matcha from Ippodo Tea (currently drinking their Sayaka matcha), MATCHAFUL, and Nekohama.

first I boil hot water while sifting half a teaspoon of matcha into a small bowl. then I pour a little bit of hot water into the bowl and whisk away. following that, I pour matcha into my mug and add more hot water. to top it off, I like to steam this almond milk and add cinnamon!