By now, I’m sure everyone has seen the dalgona coffee craze. It’s a beverage of equal parts instant coffee, sugar, and water whipped into a creamy consistency that’s topped on milk. I’ve made this drink a couple of times and while I personally am not the biggest fan of it (a little too sugary for me), I can’t deny the caffeinated joy the process brings me. Because I love matcha, I decided my next recipe attempt was for matcha dalgona.
Since I wrote a post about D.C. coffee shops, I thought I’d do the same for matcha in the District too. I find these lists to be really helpful when I have a craving and need to look at a list and/or map of the places that offer these services.
For those unfamiliar with matcha, it’s a finely grounded powder made of specially grown and processed green tea. The green tea plants made for matcha are grown in the shade for about 3 weeks before harvesting (to slow growth and stimulate an increase in chlorophyll levels), and the stems and veins are removed in the processing stage. The traditional way of preparing matcha is either thick (koicha) and thin (usucha) tea. In our modern times, matcha is also used in chocolates, desserts (cakes, cookies, mousse, ice cream, cupcakes, mochi), lattes, iced drinks, and smoothies.
New York, New York. The city so nice they named it twice.
I frequent NYC at least two to three times in a year. It’s a place that you can go time and time again, and it’s different each time. The city changes daily, and I don’t think anyone can really keep up.
The real reason why I was in the city this time was for the 2016 U.S. Open Tennis Championships. I’d never been but always longed to, so I was happy to make this dream a reality. I was able to catch some of the men’s and women’s round 3 matches, particularly Pliskova vs. Pavlyuchenkova, Nishikori vs. Mahut, and Thiem vs. Carreno Busta. The weather was perfect, and it was thrilling to be apart of such a big tennis major.