Somewhere, in the space between primary colors. Honeyed hot water and ground green tea whisked with bamboo.
Wrists flicking, we move with an M or a W. Crackles as the warm liquid pours over.
A lid, and another lid. Shake.
Green speckles on white. A storyline, splashed here and there. Unplanned polka dots.
Another cup of ice. Strain. Creamy coconut striations.
Rings from rims, remnants from pitstops en voyage. It’s a process, I suppose. Even if points A and B are not delineated in terms of distance from blue to yellow. Hot to cold. Acidic to cream.
There can be beauty in the blots that splotch along the way.
Makes one 16-oz beverage
Like, 16-18 ice cubes
1 tsp high quality matcha
6oz hot water (bonus points if it’s at 175 degrees)
1 tbsp raw honey
unsweetened coconut milk, for serving
Place 6-8 ice cubes in a metal shaker. Place the rest of the ice in a 16oz cup. In a small bowl, sift matcha powder. In a measuring glass, mix hot water and honey until combined. Pour 3oz of hot water over matcha, using bamboo whisk to blend. Flick your wrist quickly to make the letter “M” as you whisk, creating a nice crema or froth. Pour in the rest of the hot water, continuing to whisk. Pour the hot matcha over the ice in the shaker. Shake. Remove lid and strain iced matcha over prepared cup of ice. Top with coconut milk. Serve.