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Quarantine has taught me a lot: which pair of leggings are my favorite, how to sound-proof my at-home workouts, and how to make the perfect cup of matcha.
The first time I had matcha was in high school. It was from Starbucks, and as much as I'd rather say otherwise, it tasted like fresh-cut grass. Woof. Don't get me wrong, I love earthy flavors. (Black coffee? Hell yeah! Full-bodied red wine? Salute! Green tea? Cleansing AF.) But that first matcha latte was a straight up no for me.
Luckily, a little experimentation helped me find my way. Once oat milk became trendy, I gave matcha another shot at a cafe, and discovered that oat milk was the missing ingredient in devising my perfect cup. I loved how creamy the milk alternative made it, as well as the subtle sweetness it added. That's how I got hooked on matcha lattes, spending at least $50 a month on my iced and hot drinks at the local coffee shop. (This was all pre-coronavirus, mind you.) And while I loved earning rewards points (cha-ching!), I knew that it would be more cost-effective to learn how to make matcha at home.