As autumn sets in, I desire to bring more warmth into my body - drinking more teas, having porridge for breakfast and root-based soups for dinner. Symbolically autumn is the season - my favorite - associated with release, impermanence, change and spiritual empowerment. It is the season that brings us closer to a deeper appreciation for the beauty that surrounds us, and those simple gifts - moments - that can never be experienced again.
So matcha is the perfect tea for this time of year, as it eases us toward a reflective state. It is said that a Zen Monk by the name of Eisai was the first to grind the green tea leaves into a powder, uniting Zen and matcha in tea rituals bringing mindfulness, respect and a focus on the now.
"I was once told that certain spiritual masters in Tibet used to set their teacups upside down before they went to bed each night as a reminder that all life was impermanent. And then, when they awoke each morning, they turned their teacups right side up again with the happy thought, 'I'm still here!' This simple gesture was a wonderful reminder to celebrate every moment of the day."
~ from Susan Jeffers' book Embracing Uncertainty
For those of you who practice meditation and yoga - me, me, me!!! - and who have not experienced a cup of matcha, you might want to try making a cup before your next meditation session or yoga class. Containing L-Theanie - matcha has up to five times more of this rare amino acid than common black and green teas - it simultaneously creates a presence of mind, mental alertness and a sense of calmness.
I was drinking a cup of this miracle tea while writing this, which may account for the lengthier post than usual. Now onto the ingredients in this recipe...
If you've never made your own coconut milk, I highly recommend it. It is one of the fastest milks to make - no soaking anything overnight - and it's packed full of nutritious health benefits. I have dabbled over the years with different ways of preparing coconut milk, but have landed with the method described below as the simplest. I would have to thank Dearna, the woman behind To Her Core, for the idea of letting the coconut milk soak in hot water before blending it to soften it up a bit. It also led to a moment of inspiration with creating a cinnamon infusion - believe me, it is worth your time to wait for this, too! Of course if you don't have time to make your own milk, you can always buy it in a box or a jug from the local market. Sadly, though, I cannot guarantee you will get the same delicious taste with your matcha latte.
As for the spices, I chose to use cinnamon and nutmeg for their distinct flavors and aromatic qualities. They are also two must have whole spices in your pantry that happen to be exceptionally good for your health. You can read up more on them here. Keep in mind you don't have to add the freshly grated nutmeg as a finishing touch, but then you won't be able to experience the sweet, spicy scent this matcha latte has to offer just before you take your first sip.
One last note, for those of you watching your waistline. The combination of coconut, matcha, honey (my sweetener of preference for this recipe), cinnamon and nutmeg creates one powerhouse of a latte, as all of these ingredients tout mega fat burning and weight loss properties. Sorry to say I don't think you'll find one of these lattes at your local Starbucks.
May this cup of green goodness bring you peace and a state of tranquility as we transition from summer to autumn.
cinnamon infused coconut milk ingredients
1 cup unsweetened *coconut flakes or shredded coconut
2 cups hot water
1 inch piece of a cinnamon stick
pinch of sea salt
matcha tea ingredients
1 teaspoon matcha powder
2 teaspoons raw honey, coconut nectar, maple syrup or other sweetener of your choice
pinch of freshly grated nutmeg for garnish
Add the coconut flakes, cinnamon stick and salt to a bowl and cover with the hot water. Stir and let sit on the counter for 1 to 2 hours to allow the coconut to soften and the cinnamon to infuse. *Sometimes I make a double batch of the coconut milk and put half in the refrigerator for the days when I don't have much time to make it.
After the hour is up, remove the cinnamon stick and set aside. Pour the coconut water mixture directly into a high speed blender. Blend on high for approximately 30 seconds. Pour the coconut milk through a fine mesh sieve - I prefer to use a conical sieve - or a nut milk bag directly into a sauce pan. Do not discard the coconut pulp as you can use it in a smoothie, a raw dessert or even create your own flour with it.
Add the matcha powder to a small bowl along with a few tablespoons of the fresh coconut milk. Rapidly stir the mixture using a bamboo whisk (you can use a small metal whisk if you don't have one) until it forms a bright green paste. Add a bit more coconut milk to the bowl and whisk one more time.
Pour the matcha mixture into the saucepan with the coconut milk and add in the honey. Whisk until well blended. Then add in the cinnamon stick and heat on medium-low until the tea begins to steam - do not let the tea come to a boil, as it can cause the matcha to take on a bitter flavor. At this point you can turn off the heat and remove the cinnamon stick. Whisk the matcha tea vigorously near the surface to create a frothy top.
Pour the tea into a bowl or mug and garnish with a bit of freshly grated nutmeg. Now inhale and find your zen place as you take your first sip.
Matcha
Thick and bodily bold
Frothed on my lips
Like heighten green gold
It's silk on my tongue
Ran through laced bamboo
Chanting of monks
Cloaked in love
Bring me to my state
In meditated affairs
It's tuned by the wooded flute
Song Dynasty
As I breath in
I breath out
The same
In the name of peace
Drinking
ZEN
~ by SPT
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