I adore the theory of a morning coffee. That warm, sultry aroma wafting through the air is enough to make me happy about the day. But I've entirely cut out morning coffees because they make me a little crazy. I just does not make me feel good in the morning. In the afternoon, I am able to drink coffee but I rarely do.
This has not been an easy journey. Less because of the energy boost some people have difficulty parting with and more because I fell in love with the art and ritual of coffee so many years ago.
As a barista in college, I loved learning about how beans grown in certain places and altitudes had vastly different flavor profiles. For years I enjoyed the weighing and grinding the beans then pouring the water perfectly over them. I have fond memories of nibbling on a red coffee cherry trailside in Peru and delivering 100 lbs of coffee in my rattletrap college car's trunk from roaster to roaster.
This year, my body is telling me I need to give up the coffee grind, so I've started on an educational journey into the world of teas and adaptogenic potions. This potion, which also gets referred to as a Matcha Maca Latte, is consistently a favorite.
Before breakfast, I always drink at least 16 ounces of fluid to replace the hydration I lost while sleeping. I have several potions I've created that I think taste better than coffee. I rotate them in and out as my body intuitively craves different things. This green blend is perfect for spring because our body thrives on the extra shot of chlorophyll in the matcha.
Did you know that first thing in the morning is one of the worst times to drink coffee, in terms of our health? Coffee will do the job so many people ask of it - wake you up! But the health consequences of drinking coffee are numerous. The caffeine causes us to release cortisol which in turn causes sugars to rapidly enter the bloodstream and spikes our blood sugar, leading to a crash later in the day. Following a crash, we're more likely to crave carbs and sugary foods to reenergize. Or another coffee which will cause a repeat crash. Because our body is busy coping with the ups and downs of the caffeine, we don't have as much energy going towards other necessary parts of our body.
I once traveled to Uji, Japan in the Kyoto prefecture and took a matcha tea ceremony class at the tea place that provided the Japanese royalties tea. That matcha was the best of my life, but I've found a few great sources that come close stateside. Matcha is deliciously vibrant on it's own, but lately I've preferred charging it with tocos (a rice bran soluble that lends a creamy texture and is a natural sort of multivitamin) and maca (which balances our endocrine system with nutrients that normalize hormone production).
I have a deep love of copper. Copper mugs on copper counters washed in copper sinks forever, please. Plus, it's lightweight and doesn't rust! Perfect afloat a boat.
Matcha + tocos + maca.
Yes, the matcha really is this green. If you find matcha that's less green than this, it is not a high quality matcha. Seek out "ceremonial grade matcha." I am loving Berkeley-based Leaves & Flowers and Canada-based Matcha Ninja.
Throwing it all the blender!
The aqua green prism is a deck prism I bought to install in our deck. It allows natural light to come through our "ceiling" where most modern boats have artificial lighting. The old way will do for me. It's amazing how much light they let in. I think we will be installing ours this upcoming week. Until then, don't they look pretty with this matcha?
16 ounces almond mylk
1 tbsp tocos
1 tsp maca
1 tsp matcha
Cool: Measure all ingredients into blender. Blend at low speed for 30 seconds. Pour and sip!
Warm: Measure all ingredients into a saucepan. Turn on low/medium heat. Whisk until combined. Remove from heat and pour into a mug before it boils. Enjoy!