Cloudy Matcha Latte

Here is why I love this recipe.

FOAM.

I am a huge, huge fan of foam in or on or near my food.

But I don't really drink coffee, so there right there is the main avenue for foam in food.

And I don't own a coffee/cappuccino machine, because I don't drink coffee, so why would I need something that makes foam on coffee?

But you don't need those things to make foam. And you don't need to put it on coffee.

You can put it on tea. In this case, matcha, a fine, powdery, elegant version of green tea.

You can add some dates to sweeten it up perfectly and skip on the sugar buzz (I am cuckoo for dates lately).

You can pour in some milk. I used almond milk, but you could use any kind. However the almond flavor was a lovely blend with the matcha and dates, I have to say.

And you can hwip (pronounced hooowip) it up in the blender. And guess what?

Foam.

Am I making too big of a deal out of foam? I feel like I am.

But it's just so fabulous. Forget it. I'm sticking with it.

Cloudy Matcha Latte (borrowed, with very few adjustments from Spicie Foodie)

3-4 dates, seeded and chopped (I used dry, but I bet you could use fresh as well)
1 tsp. Matcha* (Japanese ground green tea)
1/2 cup lukewarm water
2/3 cup almond milk (or cow's milk or soy, or what-have-you)

*Depending on your preference adjust the amount of dates and Matcha.

Put the milk in a pan to warm over medium heat (or microwave). When it is steaming (but not boiling), remove it from heat and set aside. Place the dates inside blender and pour in 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.