It's safe to say that we've settled into a period of matcha madness, and I couldn't be happier. When I'm not sipping the jade foam after a quick whisk in water, I'm mixing matcha into fresh fruit juice (honeydew is my favorite) or stirring it into savory treat like my matcha, pea, tarraon & creme fraiche crostini. Get the recipe for the crostini here along with my how-to for an iced vanilla almond milk latte. You can even peek at interview on The Philly Voice sharing my thoughts on the Japanese green tea powder. And if you're still craving more matcha moments, pop over to my piece on matchabar in Brooklyn. Consider this your dose for the week!
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