I've probably never been asked something more on Instagram than how to make a matcha tea latte. It's funny to me, especially because I'm not really a food blog person. I mean, I like cooking (my family probably wouldn't eat if I didn't cook. Ha!) but there are so many recipes out there that I figure someone would just google it. To be honest, I wing it most of the time. I use recipes as a guideline and add things or eliminate things to suit my taste.

I love this recipe but after drinking a latte every day I kind of got bored with the same ol' flavor. You know how some people can eat oatmeal for breakfast every day for like 85 years straight? Yeah, that's not me. I have to switch it up. This is a nice variation to the original matcha tea latte I made and really ideal for those who aren't completely sold on the earthy flavor of the matcha (I'm talking to you, husband.) 


Serves: 1   |   Prep time: 5 minutes  |   Cook time: 5 minutes



  • 3/4 cup hot cashew milk (or milk of your choice)
  • 1/4 cup hot water
  • 1/2 tsp vanilla bean powder
  • 1 tsp quality ceremonial grade matcha powder (I use Matcha Moon)
  • 1 tbsp refined coconut oil
  • 1 tbsp honey or agave (or liquid sweetener of your choice)


Add all ingredients to a high-powered blender and blend until frothy.

Pour into your favorite tea cup and drink immediately!

*Alternatively, you can pour your latte over ice and make it an Iced Vanilla Bean Matcha Latte, which makes a perfect afternoon pick-me-up on those warm days.

Side notes:

The higher the fat content of the milk the creamier your latte will be. 

You want the water and milk to be hot, but not boiling. I find that pouring the liquids into a microwave-safe measuring cup and heating it for about 1 minute is ideal.

Here's a trick to measuring and transferring honey without it having to be a sticky mess: coat the measuring spoon in oil so the honey slides right off. Since this recipe calls for coconut oil, add the coconut oil to your blender first, and without washing, measure the honey in the same spoon. Works every time!

I hope you're enjoying this Slightly Adapted series so far. I've been recipe testing and plan to add more of our family favorites very soon. I would love to know if you try any of them! Comment here or DM me on Instagram. It's always nice to get feedback on something you put out there in cyberland. Good or bad, I'm open to ways I can improve something.

Ok, now I'm off to pick up some forgotten bok choy for dinner. There's always one goddamn thing I forget to write on my grocery list. #mombrain




We're heading out tomorrow morning to New Orleans to visit Walt's sister, Rhett, and I haven't packed a single thing. Like not even a diaper. I have, however, thought about road snacks. Knowing Walt, he'll probably want to stop at the Waffle House along the way so I'm trying to think of healthier options that we can munch on in the car.

I came across this recipe and thought it sounded yummy (and I'm not even a fruit person) and also easy enough for me to prep ahead of time. But let's be real, the pictures sold me. They always do. If it looks pretty I want to make it. If I can make it even better then I'm going to give it a go. So after I got the kids off to bed last night, I quietly snuck downstairs and prayed to the baby gods that my coffee grinder wouldn't wake up Felix. Luella's at an age where she can sleep through a freight train leaning on its horn for a mile. Felix on the other hand, is up and ready to party if he hears me exhale. The gods were on my side because my little espresso beans were able to make the finest powder you ever did see. The chocolate just wouldn't have been the same without it. All hail Ina for that tip. 


Serves: 5   |   Prep time: 20 minutes  |   Rest time: 10 minutes (for the slices but also for you)



  • 5 mandarin oranges
  • 1/2 cup quality dark chocolate chips 
  • 1 teaspoon fine espresso powder / instant coffee powder
  • 1 teaspoon coconut oil / shortening
  • coarse sea salt / flakes (I used Maldon Sea Salt Flakes)


Line a baking sheet with parchment paper or a silicone baking mat and set aside. Peel the mandarin oranges, removing some but not all of the white pith.

In a microwave-safe bowl (or using a double boiler) melt the chocolate chips, espresso powder, and coconut oil together. The coconut oil (or shortening) will make the chocolate glossy and an ideal consistency for dipping. If using the microwave method, do it in intervals of 30 seconds so as not to burn the chocolate. 

Dip each slice into the chocolate so that only half is covered and place on the prepared baking sheet. Complete one row on the shorter side of the baking sheet and immediately sprinkle with sea salt (you want to avoid letting the chocolate harden.) Repeat until all of the slices are dipped and sprinkled with sea salt. Refrigerate for about 10 minutes or until chocolate has hardened. 

Side notes:

Sea Salt + Chocolate Dipped Mandarin Slices will keep in the refrigerator for 2 days in an airtight container. 

I thought it might be fun to start jotting down and sharing some of the recipes I make for my family, particularly the ones they love and ask for seconds, or thirds. It's a series I'm calling Slightly Adapted, where I take recipes and create variations of them to suit my family's tastes and, dare I say, even "improve" them, to my liking at least. I'm all about simple, no fuss, tasty recipes that don't require 35 different ingredients. Ain't nobody got time for that. If you try this one or any of the ones I share in the future, I'd love to get some feedback on whether or not you like a certain recipe, and even ways you think I could make it better! Or if there's something you've seen me post on Instagram that you want me to share, let me know. Consider this space an open forum. 

Now off to pack!