My brain feels cloudy. I feel like the, everlasting, overcast winter skies have made their way into my brain. Perhaps it happened when I took a deep breath whilst on a quick walk to the market. Yes, the clouds went in through my nostrils. I knew I shouldn’t have left my winter cave.
As the clouds made their way to my brain they left a few stragglers in my nose. I think I inhaled way too many grey clouds. They make themselves at home while I imagine my head exploding like a piñata from the pressure overload. I bet that would feel good. I may look like a chicken with its head cut off but the pressure would be gone.
This grey overcast feeling has left my creativity very limited… Okay non-existing. Decisions like what to wear today, what to eat for breakfast, what to write about, cannot be made today. You want me to cook dinner? Ha! That’s a good one. All of that requires too much imagination for these overcast brain days. Imaginative daily activities are canceled today… maybe the whole week. Hey, don’t blame me its those pesky brain clouds.
This day is dragging by so ssssllllloooowwwlllyyy. It’s only 6 PM? I just want to go to bed. I was sick all last week, so faking an illness so I can veg, would be too much. That would just be mean to have hubby baby me and take care of me when I’m no longer ill. Sometimes I hate you conscious.
Well, there is only one cure for you brain clouds. Caffeine. Drug of choice for many. What would we caffeine junkies do without it? No, let’s not even imagine that. Today’s caffeine choice will be Matcha, Japanese green tea. Oh how I love a cuppa Matcha. You’ve seen it make some appearances here now and then, not enough though.
I like milk in my tea and really wanted a Matcha Latte. Also I wanted it sweet but not with sugar but with dates. Dates are my current dried fruit addiction and they taste great in just about everything. The brain clouds told me that I had to find a quick solution and I should skip the traditional Japanese way of frothing and preparing the Matcha. Blender to the rescue, don’t you love the invention of kitchen gadgets? Below is how I like my Matcha Latte. Maybe you like less milk, more Matcha, less or more dates? Experiment and find what you like best.
Matcha Latte Sweetened with Dates
3-4 dates, seeded and minced*
1 tsp. Matcha* (Japanese ground green tea)
1/2 cup lukewarm water
2/3 cup whole milk
*Depending on your preference adjust the amount of dates and Matcha.
1. Seed the dates and chop into very small pieces, place inside blender and pour the 1/2 cup of water. Blend for 1 minute, to breakdown the dates as much as possible. Next, add the teaspoon of Matcha to the blender, and blend for another minute. Pour the milk into the blender and blend for 2 minutes. Don’t stop until all ingredients are well combined and the milk is frothy.
Serve over ice in the summer time or use lukewarm milk for a warm version, you can even microwave the tea to warm up further.
Tea time! Grab a good book, a warm blanket and sit in your favorite reading spot. Nice and comfortable? Take a sip of your Matcha Lattte…Sigh. Enjoy your tea break as you wait for the brain clouds to clear. Hopefully.
Happy Monday everyone, have a great week!
Check out this Matcha recipes:
- Iced Yuzu Matcha au lait, by Aromas y Sabores
- Fantastic Matcha collection on Pinterest
- MATCHA chocolate chips! In delicious Chewy Matcha Chip Cookies, by Une-deux senses
- Homemade Matcha noodles served with basil cream, by The Winter Guest
- Home-made green tea/matcha ice cream by Manu’s Menu
- Matcha extraordinaire, Foodiva’s Kitchen has so many