My Love Letter To Matcha And My “Barista Almond Milk” recipe

50320FAF-1593-47FE-9BFD-2136CADB585BDear Matcha,

Since I met you, not one day passes without us spending quality time together. Waking up with you is always my favorite but you know how to cheer me up when I get tired in the afternoon.

When we started seeing each other I was getting out of a bad relationship with Coffee. At first, Coffee was good to me but little by little it showed its true colors. Coffee would get me jittery and my heart would be palpitating so fast that I sometimes thought I was having a panic attack. My sleep suffered… I was a mess.

I have seen Coffee be good to other people, but to me it behaved like a bad boy you know you shouldn’t see anymore. So one day I listened to my inner voice and I ditched it…

…And you came in my life. Some will say you are an acquired taste, but I love everything about you.

Your looks are impeccable. This green! Oh my! Your smooth texture, your taste… Your way of energizing me without making me crazy.

But was I really love about you is what you bring on the table:

Your amount of anti-oxidant is off the charts!  Probably because you are made by grinding the leaf, your leafs are not simply steeped. With you I am better prepared to fight free radicals and some chronic diseases.

Drinking you decrease my risk of developing liver disease. Being porter of the MTHFR gene mutation , so I couldn’t need you more. (BTW 40% of the population is porter of MTHFR, get yourself tested!!!)

You are packed with EGCG, which is known to fight cancer cells. What?! Do I really deserve all this? (Yes, I do, I really do). You also decrease my risk of developing heart disease, and being part of the Green Tea Fam’ you help me stabilize my weigh. 

So for all this I am really grateful and I love you.


I can only have you with my Barista Almond Milk.


Barista Almond Milk

Yield: 1 cup

Prep Time: 10 min (add 8 hours for soaking)

Total Time: 8hrs for soaking+ 10 min prep


-0.5 cup of raw almonds

-0.5 cup of raw cashew (need it for the “barista magic”)

-2 Medjool dates

-1cup of filtered/ mineral water


– 1 Jar with a lid

– a blender type Nutribullet or  Vitamix

– Cheese Clothe or Nut Milk Bag


Combine the almonds and the cashew in a jar and cover with filtered water. You can add the dates now if you like your milk barely sweet. Let the nuts soak overnight or 8 hours.

Drain the nuts and transfer them into your blender. This is when I like to add the dates as I like my milk sweet-ish. Blend for 30 seconds or until you get a creamy look.

Transfer the liquid into your bag (or cheese clothe) and drain the milk out.

This milk gives me the best froth (thanks to the cashews) and made me totally forget about the old cow’s milk lattes.







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