Have you ever tried ROYCE’ Chocolate? ROYCE’, a Japanese chocolate manufacturing company, was established in 1983. Their bestseller, the Nama chocolate, was born in 1995. Their Nama chocolates come in a variety of flavors, such as milk chocolate, matcha chocolate, champagne chocolate, whiskey chocolate, white chocolate, etc.
I’ve tried ROYCE’s matcha nama chocolate before, and it was delicious. However, it is a little on the pricey side at $18 for 20 pieces. Recently, I came across a recipe from Just One Cookbook for matcha nama chocolate. I decided to try it out and to my surprise, the recipe was incredibly easy!
Another matcha recipe in the books! For a long time, I have been wanting to make a matcha green tea soufflé that I saw from Honeysuckle (aka Dzung Lewis). I obviously adore matcha, and I absolutely love soufflés (chocolate hazelnut is my preferred flavor). Naturally, a matcha soufflé is a must to try for someone like me!
Soufflés appear complicated, but I actually found this recipe to be fairly easy to follow. Dzung had some great tips that helped make the process effortless. I’ve also listed a couple below for your reference.
If you couldn’t gather by now, I’m a matcha devourer. I love it with hot water or milk, in muffins and cakes, as a flavor in mochi and ice cream, everything. And I thought the next matcha recipe I wanted to attempt was matcha pound cake.
I find that matcha in baked goods is particularly wonderful because it’s got an earthy, somewhat bitter flavoring that balances the sweetness of most baking ingredients. Not to mention, the green coloring is aesthetically pleasing.
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.
New York City is never boring. The city is always changing, so fluid and dynamic. I’ve been to NYC over 20 times, and I have yet to explore everything. I doubt you can even explore the same street year after year without some alteration here and there.
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.
Tea is always a good idea. Never underestimate the power of tea; it can drastically change your day and your outlook on your list of to-dos.
For a long time, I’ve always preferred tea to coffee. I still do, although I really cannot deny a good cup of Chemex or a perfected latte nowadays. But there’s something about tea that’s so familiar and comforting I just can’t say no to. I think at the end of the day, my heart will always belong to tea.