This recipe is really comforting, nourishing, and makes me feel like I've just been cuddled. I've been making it often and for me that is saying a lot, since I generally can't be bothered to a) follow a recipe at all or b) make anything more than once. I originally was inspired by the recipe in Liora Bels' GORGEOUS cookbook, The Mix. I highly recommend you find yourself a copy, even if only to look at the story-telling food photography - by Mirjam Knickriem - and fall in love with Liora's "loving blend of plant-based recipes".
In other news: I am planning a huge trip right now and can't wait to leave in early January. As I've been sharing on Instagram, I need an escape and an adventure. To keep getting to know myself better and get BACK to being me after losing myself for a minute there; to keep healing from Jack leaving me (I'm pretty much over it but am still haunted some days); to get outside of my comfort zone and get some fresh new air in these thirsty lungs. Basically: all the reasons anyone goes on a big trip when they're in their 20's. It's kind of a rite of passage... right? I'm heading to Toronto, Montreal, Iceland, Ireland, Scotland and Berlin. But the plan is very up in the air and will probably change (i.e. I will be most likely add some destinations to this list). I'll be blogging while I'm travelling, but mostly on social media. So make sure you're following me on Instagram, Pinterest, Facebook and Twitter! <3
MATCHA LATTE with COCONUT + ALMOND
[ serves one or two ; adapted from the recipe in The Mix by Liora Bels ]
1/2 cup almonds
1 3/4 cups hot water
1 tablespoon matcha powder
2 tablespoons maple syrup
1 tablespoon coconut oil
1/2 teaspoon vanilla powder
To make the almond mylk: blend the water and almonds together until you have almond mylk. Strain through a nut mylk bag or cheese cloth. Pour back into your blender and blend with the rest of the ingredients for the latte. Enjoy!
Notes: Please add more sweetener if you like. The first time I made this I gagged because it was way too matcha-y; sweetener balances this out. You can use store-bought almond mylk if you wish. I decorated mine with some foamy almond mylk and a sprinkle of matcha powder.