matcha + peach iced latte

hello peach season! who would have ever thought to add peaches to your morning latte? i did. this drink takes the matcha latte to a whole new level. it features the addition of a fresh peach puree to add summer flavour & natural sweetness. the peach flavour pairs so well with the earthiness of the matcha.. remember those peach + matcha popsicles from a few summers ago?

the puree is so easy to make & taste amazing in cocktails too (just saying). as you add each layer of ingredients to the glass, it creates the most beautiful blend of colours. adding milk to ice coffee is one of my favourite things to watch, but adding matcha to milk is even better. the recipe features aiya's culinary matcha powder, which creates the vibrant colour & a very pure taste. we are in the final stretch of summer here, so make this before peach season ends! let's be real though, i'll be drinking iced lattes & iced coffees all fall + winter long.

p.s. i usually recommend using any milk or nut milk in a drink recipe, however i think you should stick to coconut milk for this particular drink. the coconut flavour compliments the matcha & peaches, but it also brings an extra creaminess to the base of the drink.

xo

ingredients

• two medium peaches, peeled & diced
• 1/4 cup water, room temperature
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon quality honey
• 2 teaspoons aiya's culinary matcha powder
• 1 cup water, boiling
• 1 cup unsweetened coconut milk

directions

• in a blender add the peaches, 1/4 cup water, vanilla extract, lemon juice & honey. blend until smooth. run mixture through a fine mesh strainer to ensure no lumps remain.
• in a separate bowl add the matcha powder. slowly add the boiling water while whisking. whisk until matcha is fully dissolved in the water. let cool to room temperature.
• when ready to assemble evenly divide the peach puree between two jars. fill glass with ice.
• top with the matcha mixture followed by the coconut milk. enjoy!

this post was created in partnership with aiya america!

black plum clafoutis + cardamom caramel

did you really think i would go ALL summer without sharing a recipe for a clafoutis? it is just such a beautiful dessert to feature the seasons best fruit. this recipe incorporates the flavours of juicy summer plums & freshly grated cardamom. when it comes to cardamom, i highly recommend grating it fresh as it will yield the strongest flavour. it also smells so good as you grate it! the cardamom is such an unexpected spice to find in a clafoutis & caramel sauce, but it works so well (i love using it for poached pears around the holidays). i know making your own caramel sauce can be a little tricky, so if you prefer to go the route of store bought that works too! just whisk in some fresh cardamom to taste before serving.

to make this clafoutis, i used two products by PADERNO: the new Canadian Copper Cookware Set & Power Blender. PADERNO products are made to enhance every beautiful moment of the cooking journey & the copper makes everything that much better. the cookware features a triple-layer construction which includes a top layer of stainless steel, aluminum core for enhanced heat distribution and an exterior layer of solid copper. this allows for extremely precise heat control and quick heating, perfect for making caramel sauce from scratch.

happy baking!

ingredients

for the caramel

• 1 cup white sugar
• 1/3 cup water
• 1/3 cup heavy cream
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon fine salt

for the clafoutis

• 3 large eggs
• 3/4 cup turbinado sugar
• 1/2 cup heavy cream
• 3/4 cup whole milk
• 2 tablespoons unsalted butter, melted
• 1/2 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1/4 teaspoon ground cardamom
• 1 pinch nutmeg
• 4 ripe black plums, thinly sliced
• cardamom caramel, for serving (see recipe above)
• powdered sugar, for dusting
• whipped cream, for serving

directions

for the caramel

• in a saucepot over medium heat add the sugar and water. do NOT stir. * bring mixture to a boil & continue to boil until the sugar turns a deep amber colour (approximately 5 minutes). be sure not to burn the caramel, it will go from a deep amber to burnt very quickly.
• remove from heat and immediately whisk in the heavy cream, butter, vanilla, cardamom & salt.
• let cool to room temperature before serving. store leftovers in a glass jar for up to two weeks.

for the clafoutis

• preheat the oven to 350 degrees. grease an 8-inch square baking dish with butter.
• in a blender add the eggs, sugar, cream, milk, butter, flour, vanilla, salt, cardamom & nutmeg. blend until smooth, about 60 seconds. let batter rest for 15 minutes.
• pour half of the batter into the prepared baking dish & bake for 10 minutes.
• carefully remove the baking dish from oven and evenly scatter the plum slices (save a few to garnish).
• pour remaining batter over the plums & bake for an additional 45 minutes, or until the clafoutis is golden brown on top.
• let cool for 15 minutes. generously dust with powdered sugar, top with remaining fruit, a drizzle of caramel & a dollop of whipped cream.

this post was created in partnership with paderno!

green tea + strawberry shortcakes

which type of shortcake do you prefer, a biscuit base or a chiffon cake base? well i would never turn down either type of shortcake, i love individually plating & serving a biscuit shortcake! filled with a mound of fresh strawberries & ALL the vanilla whipped cream, so good. today's recipe infuses the flavours of green tea into the biscuit using aiya america's culinary grade matcha powder. the cooking grade matcha powder is designed for cooking & baking, as it doesn't lose it's flavour when mixed with other ingredients.

the green tea flavour that comes through in the biscuits isn't overpowering, but compliments the natural sweetness from the strawberries. now how cute are these little vibrant strawberries? hands down the best local pint i've picked up this season! this recipe can be prepared in advance & assembled just before plating, making it a great dessert for outdoor entertaining. bake the biscuits fresh in the morning, whip the cream in the afternoon & slice up those strawberries as you plate! lastly, if you are looking for a green tea biscuit recipe to enjoy for breakfast, look no further. the biscuits taste amazing on their own too or toasted with a little butter!

ingredients

• 3 cups all purpose flour, sifted
• 1/2 cup turbinado sugar, plus more for sprinkling
• 1 tablespoon aiya's culinary grade matcha powder
• 2 tablespoons baking powder
• 1 teaspoon fine salt
• 3/4 cup unsalted butter, cold & cubed
• 1 cup heavy cream, plus more for topping
• 2 cups thinly sliced fresh strawberries, for serving
• 2 cups fresh whipped cream, for serving

directions

• preheat oven to 400 degrees. line a baking sheet with parchment paper & set aside.
• in a large mixing bowl whisk together the flour, sugar, matcha powder, baking power & salt until evenly combined.
• add the butter & gently work into the flour mixture using your hands until a crumb consistency is formed.
• stir in heavy cream until the dough comes together. transfer dough to a floured surface & roll to a 1-inch thickness.
• cut into rounds using a biscuit cutter (or mason jar lid) & transfer to prepared baking sheet.
• brush the tops with heavy cream & sprinkle with turbinado sugar. bake for 12-15 minutes, until the edges are golden brown. let cool completly before assembling.
• to assemble: slice biscuit in half & begin with the bottom half. top with a layer of whipped cream & a handful of strawberries. repeat with top half & serve immediately.