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Happy New Year! The last few months absolutely flew by, filled with new dishes cooked and eaten, persimmon leaves falling in a thick carpet over our backyard pathways, rainstorms battering the windows as our new wood-burning stove blazed merrily, gifts given and received, and, least fun of all, recovering from surgery. Both Jonji and I underwent surgery within the last three months—he for bone spurs in his ankle, and me for my troublesome gallbladder. I had one hellish week after parting ways with my irritated organ, suffering incision site pain and brain fog from anesthesia, and then I felt nearly completely fine. Now my stomach seems to be a little more sensitive to complex or rich food and drinks, but otherwise I feel great! As those who know me are aware, fat is my very good friend—eating a low fat diet for the rest of my life would be grounds for depression (yes, that’s dramatic and, yes, I know there are worse things in the world, but it truly would crush me). The fact that I came out of that surgery barely having to alter my diet is a huge win. Here’s to hoping this year will be free from digestive issues and operating rooms!

As always, the start of a new year is a time for beginnings, resolutions, and/or improvements. I never feel inclined to make concrete resolutions, but I hope to be a bit more efficient with my “free” time this year. Wren joined Phoebe at preschool last week for two half days, so my productive time just increased by 8 hours. On my to-do list? Really exciting things like “organize the garage,” “set up office shelves,” and “sew new napkins.” I really do lead a high-octane life. Also on my list is to get back into my blogging groove, and actually post at least one recipe per month. Sorry, garage filled with boxes, but this matcha recipe is just slightly more important than you.

I stopped drinking coffee regularly during the first few months I was pregnant with Phoebe, when everything tasted revolting. Ever since then, I’ve been a sometimes-coffee-drinker (unless you get me a Cat and Cloud mocha, which I will drink anytime, anywhere). My at-home caffeine drink of choice has become matcha, which I will happily consume hot or cold, depending on the time of day. Rainy, grey morning? Give me hot matcha steaming in a mug, a little extra salt sprinkled on top of the foam for an extra kick. Warm day, blue skies, sun filtering through the kitchen windows? I’ll take an iced matcha sipped through a fancy glass straw, ice cubes clinking merrily against the glass. Cheery green, frothy, a little salty and a little sweet no matter the temperature, this drink has become my special treat that I look forward to every day. Now, I know matcha is a divisive flavor, but if you have any desire to drink a little less coffee, give this alternative a shot.

Note: there are endless brands and types of matcha, and about the same number of opinions on which one is best to drink. Try different kinds to see what you like, but keep in mind that ceremonial grade is generally recommended for drinking, though it’s also the most expensive. Feel free to experiment, but I’ve found that the fancier stuff is somehow nicer for hot lattes, while iced matcha can handle using cheaper powder. My current go-to is Naoki’s ceremonial grade tea, which is honestly great for any drink and isn’t crazy expensive. Chalait used to be my favorite brand for their All-Purpose Organic Matcha, but unfortunately that’s been out of stock for months (they do have a nice organic ceremonial, just know it’s a tiny tin for a pretty high price). All that to say, matcha is like any coffee or tea—you have to figure out what works best for your tastes.

Iced Matcha Latte

Makes 1

100g milk of choice
150g cold water
scant 1/8 tsp fine sea salt
12-20g agave syrup, to taste*
1 tsp matcha powder
3-5 ice cubes

Hot Matcha Latte

Makes 1

1 tsp matcha powder
1 tbsp hot water (about 170°F if you want to get technical)

100g milk of choice
150g cold water
scant 1/8 tsp fine sea salt
12-20g agave syrup, to taste*

*This is purely a suggestion based off of what I like. If you like less sweetener in your drinks, by all means try less or omit the agave completely.

To make an iced matcha latte:
Combine 100g milk of choice, 150g cold water, scant 1/8 tsp fine sea salt, 12-20g agave, and 1 tsp matcha powder in a blender (I like my NutriBullet for this). Add one ice cube and blend until smooth and frothy. Pour into a glass filled with a few more ice cubes. Enjoy immediately.

To make a hot matcha latte:
Add 1 tsp matcha powder to a large mug. Pour in 1 tbsp hot water and whisk together until no longer lumpy.

Meanwhile, in a small pot over medium-low heat, combine 100g milk, 150g water, scant 1/8 tsp fine sea salt, and 12-20g agave syrup. Let the mixture come to a simmer, whisking occasionally, until hot. Pour the milk mixture into your mug with the matcha and whisk vigorously to combine (I like to use a handheld milk frother). Drink up and enjoy!