Conscious by Chloé

Chloé Lepeltier - Conscious By Chloé

Bonjour & Welcome! Conscious by Chloé is a Sustainable Lifestyle Blog focusing on Zero Waste, Slow Living, and Ethical Fashion.

Make Your Own - Creamy Coconut Milk Matcha Latte

Creamy Coconut Matcha Latte Recipe by Conscious by Chloé

As days are getting warmer (yay!), I feel like it is high time I shared a recipe I've been making all winter long.

I can't really tell how I first heard about matcha. But I do remember getting a little addicted when I realized that a café I walked by every day last autumn made the best matcha latte I'd ever tasted!

Creamy Coconut Matcha Latte Recipe by Conscious by Chloé

I do not drink coffee, so my go-to drink at cafés when meeting with friends (or, let's be honest just getting some work done and people-watching) had mainly been chai teas. But as soon as I tasted my first matcha (with almond milk) I was hooked!

Creamy Coconut Matcha Latte Recipe by Conscious by Chloé

I tried to learn a little more about this green powder and stumbled upon this book, which inspired me for the following recipe. Reading about the Japanese ritual that surrounds the preparation of matcha reminded me of the tea ceremonies I attended when I lived in China.

Creamy Coconut Matcha Latte Recipe by Conscious by Chloé

I have to admit that I tend to skip a couple steps mentioned in some recipes (heat the bowl, wet the whisk, sift the matcha powder) but I do sometimes take the time to prepare a more elaborate version on slower mornings, starting by making my own nut milk.

Creamy Coconut Matcha Latte Recipe by Conscious by Chloé

So here is my Coconut Milk Matcha Latte recipe, which could be named the lazy interpretation of a real matcha latte (read the recipe notes first). I hope you'll like it as much as I do.

COCONUT MILK MATCHA LATTE

Matcha is a green tea powder packed with chlorophyll and antioxidants. It's a great alternative to coffee to boost your metabolism while keeping you calm.

Yield: 1-2 cups
Active time: 5 min
Total time:

Equipment

Ingredients

  • 1/4 cup hot water
  • 1 teaspoon matcha powder
  • 1 1/2 cups coconut milk
  • Sweetener (optional)

Instructions

  1. Boil water and pour some into a bowl to warm it. Set aside.
  2. Pour 1/4 cups more boiling water into a cup and let it cool slightly (or pour it into another cup). (Boiling water or milk will scorch matcha. The ideal temperature is said to be 175°F. To get to this temperature without a thermometer, simply pour the volume of liquid you'll need into a cup, and then into a second cup. By the time it gets to your drinking bowl, the temperature should have lowered to 175°F.)
  3. Sift the matcha though a fine-mesh seeve into a small bowl (optional).
  4. Add 2 tablespoons of the hot water and stir, or whisk with a (bamboo) whisk until no lumps remain.
  5. Stir in the remaining water and sweetener (optional) until dissolved. Pour it into the warmed bowl from step 1.
  6. Heat the milk in a small saucepan over medium-low heat just until it begins to boil (you can try my nut milk recipe).
  7. Froth the milk (optional).
  8. Slowly pour the (foamy) milk into the bowl.

Notes

On most days, I tend to skip a couple steps (bowl warming, matcha sifting, milk frothing) because I'm lazy, but I highly recommend trying the whole "ceremony" at least once, just to taste the difference.

Creamy Coconut Matcha Latte Recipe by Conscious by Chloé

Now I need to take a few barista classes in order to make beautiful patterns in my cups. Is there a school? OK, I'm gonna look for tutorials online, get a frother and show you my progress in a few weeks. Deal?

Make Your Own - Almond Milk

Almond Milk Recipe by Conscious by Chloé

I can still hear my friend Elisa saying this, one night, when a couple friends and I were having dinner at her place: "Humans are the only mammals who still drink milk once they've reached adulthood". That was close to ten years ago! I remember scoffing. To me, milk was essential. In the morning with cocoa powder. After lunch in the form of a yogurt or cheese. Same thing at dinner. I truly believed in what they used to say on French TV: "Dairy products are our friends for life" (and we should consume them three times a day).

Years later, I gradually stopped drinking milk, mainly because Octave is intolerant. And I started doing a little bit of research, to consider whether I should still buy some for me, or if I could live without it. Long story short, I do not believe that milk is good for my health, my bones, etc (I might even be starting to think the opposite, but I do not want to start a debate, or do I?). I still eat dairy products, fermented ones, like cheese, yogurt (I found a producer who uses reusable containers, but really contemplate on making my own), but I replaced my morning milk by almond milk (served with muesli, cocoa powder or blended in a delicious smoothie).

I love making my own milk, I love baking cookies with the almond meal that I am left with after straining, I love knowing where my products come from (the almonds we buy are local and organic, our house has a filtered water faucet). Now I know almond production is not the most environment-friendly (California/drought), so if you have an informed opinion on this matter, please share it.

Almond Milk Recipe by Conscious by Chloé

In the meantime, here's the simplest almond milk recipe:


ALMOND MILK

Almond milk is a great alternative to cow's milk and it's so easy to make, you won't regret hauling these milk bottles back from the store.

Yield: 5 cups
Active time: 5 min
Total time:

Equipment

Ingredients

  • 1 cup of almonds
  • 5 cups of filtered water
  • (optional) 1/8 teaspoon himalayan salt
  • (optional) Vanilla or 1 date

Instructions

  1. Soak the almonds in water overnight, at least 12 hours (I sometimes skip this part if I'm in a hurry but it is highly recommended.)
  2. Rinse the almonds.
  3. Put the 1 cup of almonds and 5 cups of water in a blender and blend for 1 minute.
  4. Strain the mixture into a large bowl or pitcher through a cheese cloth.
  5. (optional) Put the mixture back into the blender with vanilla, dates, or any other sweetener and add 1/8 ts salt.
  6. Store in a sealed container in the fridge for up to one week.

Notes

This recipe works with all kinds of nuts. Try them all!

Almond Milk Recipe by Conscious by Chloé

Please share your own favorite nut milk recipes in the comment section, I'd love to try them!

Make Your Own - Chia Seed Pudding

Simple Chia Seed Pudding Recipe by Conscious by Chloé

While living in Switzerland and looking for a better alternative to my usual milk and cereal breakfast, I came across a chia pudding recipe. As chia seeds were pretty hard to find and/or pretty expensive there, I did try it a few times, and then forgot about it. And, I have to admit, I was pretty busy and lazy and would often just forget to prepare it the night before.

Simple Chia Seed Pudding Recipe by Conscious by Chloé

Now that I live in the US, with more (bulk) options and a lower price range, and now that I work from home, I try to prepare this breakfast treat more often and have it with my morning cup of tea while slowly getting ready to start my day.

Simple Chia Seed Pudding Recipe by Conscious by Chloé

Here is my simple take on the recipe:


CHIA PUDDING

Yield: 4 servings
Active time: 10 min
Total time:

Ingredients

  • 1/2 cup chia seeds
  • 3 cups almond milk
  • 6 teaspoons maple syrup or 4 teaspoons of coconut sugar
  • Fresh fruit

Instructions

  1. Mix the milk, seeds and sweetener (maple syrup or coconut sugar) in a bowl.
  2. Let the preparation sit overnight in the fridge.
  3. Stir before serving into small bowls or Bonne Maman jam glass jars as pictured.
  4. Add fresh fruit.

Notes

My favorites are bananas and strawberries. This time, grapefruit was a first. It turned out delicious! Leftovers will keep in the fridge for 3-5 days.

Simple Chia Seed Pudding Recipe by Conscious by Chloé

Have you ever had chia pudding for breakfast? What are your favorite add-ons?