Posts in Drinks
Mango Matcha Boba
Mango Matcha Boba - Eat Cho Food
Mango Matcha Boba - Eat Cho Food
Mango Matcha Boba - Eat Cho Food
Mango Matcha Boba - Eat Cho Food
Mango Matcha Boba - Eat Cho Food
Mango Matcha Boba - Eat Cho Food
Mango Matcha Boba - Eat Cho Food
Mango Matcha Boba - Eat Cho Food
Mango Matcha Boba - Eat Cho Food
Mango Matcha Boba - Eat Cho Food
Mango Matcha Boba - Eat Cho Food
Mango Matcha Boba - Eat Cho Food

You want to know how to make time go by incredibly fast? Have your best friend come to visit you for the weekend and do all the fun things! We welcomed my BFF Katie with a homemade pasta dinner (still working on my noodle skillz) and a tasting from Reuben's beer cellar/our hallway coat closet. Reuben and I joked around how we were acting like our prized child was coming home from college and we were pulling out all the stops! If my prized child was coming home I probably would have made 4x the pasta and had at least 2 baked good options ready...I did have a 2 tier flowery birthday cake chilling in my refrigerator though! Katie and Reuben helped me deliver it to a friend out in the East Bay and only 2 flowers plopped off! It's okay though I had my spare buttercream emergency kit ready. If you haven't rode in a car while grasping onto a giant cake box for 45 minutes over bumpy roads, then I don't think you know what stress is.

Since we made the effort to cross the narrow sea into the East Bay, we spent the rest of the day bopping around Oakland and Berkeley. We drank beers, got soft serve, and had the best nachos in the world! If you're in Oakland head to Arthur Mac's... see if they have vegetarian chili and request them on the nachos. You won't regret it! On Sunday we started the day off with warm buns from Harvest Wheat Field, a tahini tasting at the Clement Street Farmer's Market, and a visit to our new neighborhood coffee shop/wine bar. Inner Richmond is getting so trendy. Then we hopped on our bikes and whizzed all the way through Golden Gate Park, along Ocean Beach, and back. I realized that I'm not as terrible as I thought I was at riding a bike. I'll need to start riding more! We followed our bike ride with a hummus feast at Oren's downtown and then returned home to melt into our couch. We watch sports and ate Maui onion potato chips, then all of a sudden it was Sunday night and we had to say goodbye to Katie : (

Ah such a good weekend though! Why don't all my best friends live in the same place? 

This week is about to be a weird week... my last day of work is this Wednesday. I'll share more details in a separate post coming soon. I'm a little nervous, but good things are in the works! I'll need to grab a bubble tea to calm my nerves 😬

I've been finding myself trying to curb my cravings for bubble tea a lot lately. Maybe it's the slightly warmer weather or maybe because it seems like there is a new bubble tea spot opening up every week in San Francisco and I feel compelled to try ALL OF THEM. My problem with bubble tea a lot of the time is how ridiculously sweet they always are. How do you order your bubble tea? 100% sweet? 120% sweet?!!! I typically go for 30% sweet or less. Sometimes 0% if it's a fruity based tea. Oh and the powders! Don't get me started on the powders.... yuck. Bubble tea can be sooooo good but also straight up terrible if you're not lucky. 

I recently went on a middle school boba date with Reuben after work (not like I was dating or had the ability to freely get boba in Westland, OH) and we split a Mango Matcha Latte at Black Sugar. The flavor balance of Matcha and Mango was really nice! The layers were so pretty too, I almost didn't want to mix them up to drink it... almost. I also really enjoyed the sweet and perfectly chewy boba, the best part of bubble tea honestly. So like with most the things that I try out in the wild, I felt inspired to try recreating it at home! That way I can control exactly how sweet I want it and use my favorite matcha!! 

Aiya Culinary Grade Matcha is so perfect for my daily matchas and this layered Mango Matcha Boba. The matcha flavor is delicately floral and a little grassy. I also love that when I blend it up in my matchas or when added to my favorite bakes the color stays so bright and beautiful! Culinary grade matcha is ideal for baking and mixed drinks. Ceremonial grade matcha, the real good stuff, is best when drinking on its own, so you can experience the clean flavors.

When I first assembled this drink I thought it was going to be sooooo easy. The layers were going to come out so clean! This is going to be the easiest recipe to develop! Wrong. Or maybe I'm the only one that forgot about middle school science and the fact that different liquids have different densities, which would effect the order in which they should go in??? Either way, it took a few tries. The key is to have the heaviest ingredient on the bottom, in this case its the mango puree. Next are big ice cubes and whole milk. If you avoid dairy milk, I would recommend using an almond milk creamer or another equivalent. I tried using canned coconut milk the first time, and the flavor is great (if you love coconut like me), but it was a little chunky. So not the most photogenic ingredient. I prefer to use whole milk because it adds richness and provides enough structure to hold up the matcha. The final step is pouring the matcha over the big ice cubes, which helps to evenly disperse the matcha over the milk and avoids muddling the layers. HOWEVER, if you don't really care about clean layers then just throw it all into a glass and enjoy your stress free life. You're going to mix it all up anyways! Once you mix everything up together, you have a lovely and perfectly sweet iced drink! The sweetness comes completely from the ripe mangoes and a bit from the boba brown sugar syrup. The matcha flavor is strong and gives you a nice little energy boost. I probably drank this in like 3 minutes, it's so good! Now I need to make one every day to make it through this week!


Mango Matcha Boba

makes 2 servings

Materials:

1 cup mango puree (from about 1 ½ mangoes)
1 cup whole milk or alternative milk of choice
2 tsp Aiya culinary grade matcha powder
Hot water
Ice

Brown Sugar Boba Materials:

1/2 cup dried boba
4 cup water + 3/4 cup water
3/4 cup brown sugar

Steps:

  1. Prepare your boba first. Bring 4 cups of water to a boil in a small pot. Add dried boba to the boiling water, cover the pot, and boil for 3 minutes. Turn off the heat, keep covered, and let the boba sit in the hot water for an additional 3 minutes. Remove boba from water and place in a heat safe container.

  2. Add 3/4 cup water and 3/4 cup brown sugar to a small saucepan and bring to a gentle boil. Once the sugar has dissolved, turn off the heat. Allow the brown sugar syrup to cool and pour over cooked boba.

  3. Add boba to the bottom of glass and layer on ½ cup mango puree. Add ice and pour ½ cup milk over the ice.

  4. Place 1 tsp of matcha powder in a small bowl. Pour in 2 tbsp of hot water and whisk into a thick paste, takes about 20 seconds. Add in ½ cup hot water and whisk until matcha is well blended. Pour Matcha in the glass over the ice.

  5. Give everything a good mix and enjoy!

Notes:

  1. No additional sugar is added in this recipe. All the sweetest comes from the ripe mango and the brown sugar boba. If you wish for a sweeter drink just add a few teaspoons of the brown sugar syrup.

 

Thank you, Aiya Matcha, for sponsoring this post!

Blood Orange and Mint Lemonade
Easy and Simple Blood Orange and Mint Lemonade https://eatchofood.com/blog/2019/1/13/blood-orange-and-mint-lemonade
Blood Orange and Mint Lemonade
Easy and Simple Blood Orange and Mint Lemonade https://eatchofood.com/blog/2019/1/13/blood-orange-and-mint-lemonade
Easy and Simple Blood Orange and Mint Lemonade https://eatchofood.com/blog/2019/1/13/blood-orange-and-mint-lemonade
Easy and Simple Blood Orange and Mint Lemonade https://eatchofood.com/blog/2019/1/13/blood-orange-and-mint-lemonade
Easy and Simple Blood Orange and Mint Lemonade https://eatchofood.com/blog/2019/1/13/blood-orange-and-mint-lemonade
Easy and Simple Blood Orange and Mint Lemonade https://eatchofood.com/blog/2019/1/13/blood-orange-and-mint-lemonade
Easy and Simple Blood Orange and Mint Lemonade https://eatchofood.com/blog/2019/1/13/blood-orange-and-mint-lemonade
Easy and Simple Blood Orange and Mint Lemonade https://eatchofood.com/blog/2019/1/13/blood-orange-and-mint-lemonade

I’ve been feeling a bit restless lately. I don’t know if its because we have been so busy every weekend for the last month or because I’ve been searching for a venue to host a dumpling making workshop but every place is so gosh darn expensive. Maybe it’s because the oolong cake that I’ve been recipe testing for the last month is not going great. I hate when a cake is not good and goes to waste! I don’t know… sometimes the whole internet and blogging thing gets a bit weird and I wonder if anyone is out there. Are you reading this? Do you care about lemonade? Do you wish I only made dumplings? I sort of wish I only made dumplings… I catch myself hitting a stride sometimes on Eat Cho Food, where the recipe developments are flowing smoothly. The blog posts seem to be writing themselves and sound less word vomit-y. The light in the apartment is shining just right. Then all of a sudden, things feel a bit sticky. Ok, now that I’m thinking about it, I think it’s the cake. That’s what’s putting me in this funk.

Sunny Cho: Snap out of it, CHO!

Angsty Cho: Ughhh, just let me wallow here and binge watch The Good Place for hours!

Sunny Cho: You’re going to get this cake right! Or maybe test hand pulled noodles next weekend. You love noodles!

Angsty Cho: Ooooh, I do love noodles…

Sorry, this got weird. Reuben has been gone literally all day skiing and I’ve been home alone with no one to talk to and just left to my thoughts.

I just need the Sun back! I’m a sun person (hi, Leos!), and feel so much more energized when the sun is shining and the air is warm. I don’t know how you’re feeling about this whole winter thing, but I certainly am feeling super antsy for the season to change. I had my one encounter with snow for the year a few weekends ago and I think that was enough. 7 feet of snow is enough. Did I also mention that it’s been raining like crazy? California has been in a drought for 3 years, but it’s definitely not a problem anymore! Ugh, there’s nothing I hate more than commuting to work in the rain. A wet steamy bus crammed full of people is like my own worst personal nightmare. The farmer’s market has been a little sad lately with all the rain too. Some of the stalls aren’t open and the produce has been pretty average. Correction, the product still looks great, but there just isn’t anything new or exciting to distract me from buying the cheese danish at the bread stall. Typically, I’m looking for lemon cucumbers, purple long beans, rainbow radishes, or some other goofy vegetable variety. Discovering all the new and unique produce out there is the funnest part of the Clement Street Farmer’s Market! To make up for the lack of excitement, I’ve just been buying blood oranges by the wheelbarrow-ful… I don’t actually have a wheelbarrow… yet. I’m thankful that during these colder and darker months we get the juiciest and brightest citrus fruit to cheer us up!

Lemonade might not seem like the most February appropriate recipe, but it’s almost March, which means it’s almost springtime! I’m going to blast our heat, not wear a sweater for once, and sip on this refreshing blood orange mint lemonade all while dreaming of sunnier days and bountiful produce! That will definitely get me out of this funk! Speaking of warmer days and bountiful markets, Reuben and I are going to Italy in less than 2 months! Wowza! Yet again, I have not planned anything and have left it up to Reuben to plan for the most part. BUT if you have any recommendations in Florence, Rome, or Bologna please let me know! What’s the best pizza? What’s the best gnocchi?! What’s the best to go pasta shop?! I hear to go pasta is thing and I CAN NOT WAIT. I love walking and eating so much.


Blood Orange Mint Lemonade

materials:

1/2 cup lemon juice

1/2 cup blood orange juice

1/2 cup chopped mint

1/3 cup white sugar

1/3 cup water - for simple syrup

4 cups water - for diluting

citrus slices - for garnish

additional mint - for garnish

steps:

  1. In a small sauce pan, bring mint, white sugar, and 1/3 cup water to a boil. Boil for 2 minutes. Remove simple syrup from heat and allow mint to steep for 30 minutes. Strain mint leaves from simple syrup and set aside.

  2. Cut lemons and blood oranges in half. Juice until you have 1/2 cup of lemon juice and 1/2 cup of blood orange juice. Set juice aside.

  3. Combine citrus juice, mint simple syrup, and 4 cups of water in a pitcher. Chill in the fridge for at least 1 hour. Pour over ice, garnish with a citrus slice and a sprig of mint and enjoy!

Plum Shrub
Plum Shrub
Plum Shrub
Plum Shrub
Plum Shrub
Plum Shrub
Plum Shrub
Plum Shrub
Plum Shrub

Do you ever get a weird sinking feeling stuck deep in your chest and no matter what you do or how many calming matcha lattes you drink you just can't shake it??? That's what anxiety feels for me. Actually this time, it sort of feels like I'm suffocating and stuck in a room with a million doors but none of them can open right now. Anxiety hits me in great big waves. When it's not hovering over me, I feel like the happiest person in the world. In my natural non-anxious state, I like to think of myself as a sunny and overly positive person. But then every once in a while, it just crashes down on me and it takes few days for me to bounce back. I'm honestly not a fun person to be around when I'm feeling like this. Sorry, Reuben.

My anxiety could be triggered by a whole bunch of things. It could be from an exhausting or unproductive week of work. I hate not having anything to do... it literally drives me crazy. Or it could be from experiencing a creative block with my art or developing recipes. Sometimes, it's from something dumb like posting a photo on Instagram and having no one "like" it. This time it's triggered by feeling super restless and unsure about everything that I'm doing. Like, what am I supposed to be doing with my life?!!

We all feel this way sometimes, right? Tell me I'm not the only one!

In an attempt to help get this anxious feeling out of my chest, I try my best to relax and find some hippy dippy internal peace. I take a break from developing recipes and just cook without any intent of photographing or styling. I let myself clock in some extra hours on the couch watching Netflix (we're currently watching Weeds!). I get Reuben to take me out to a new restaurant for some recipe inspiration. I try to sit outside on my lunch break, alone, breathe, and reassure myself that this is exactly where I'm so supposed to be. Hopefully this weird feeling is over in a few days because I need to get out of this funk and back into the kitchen.

Apologies if you didn't sign up to hear about the lows and only want to know about the fun things I do on the weeks or the random recipes I whip up in my kitchen. About 95% of my life and blog are sunny and happy, thankfully. But as with everyone, there is always those days when you're not feeling 100%. If you're down for 5% that's not so sunny, thank you for listening : )

Let's brighten things up now, should we?!
*metaphorically opens the curtains and sunshine comes flooding in*

You know what also helps you get out of funk? A bright, sparkly, and fruity drink! Have you had shrubs before? It is a drinking vinegar made with sugar and fruit. It's super easy to make and is a great addition to cocktails. I personally like to just mix it with some sparkling water for a quick, pretty, and refreshing drink that makes you feel fancy on a Tuesday. I had some rhubarb shrub at the photography workshop I went to a few months back and I though it was magic. I have an affinity towards anything sour and tart. I love me some sour beer, pickled vegetables, and kombucha. You can make shrubs with pretty much any fruit! Don't use bananas, I think that would be pretty awful. I used red plums because our friend, Alex, has a ridiculous abundance of plums from his tree and I'm doing my best to help a friend out! I also recommend that you play around with the types of sugars and vinegars. Maybe throw some herbs in there! Get fancy with it.

I might actually make myself of spritzer right now! 


Plum Shrub

Materials:

1 lb pitted and chopped plums
2 cups white sugar
2 cups white vinegar

Steps:

1. Combine plums and sugar in a bowl. Give it a light smash with a potato masher to help release the juice of the fruit. Cover and let the sugar and plum mixer sit in the fridge for 24 hours.

2. Mix in the vinegar. Cover and allow the shrub mixture to chill in the fridge for another 24 hours. You can allow this mixture to sit for a few more days if you want a stronger flavor.

3. Strain out the plums from the mixture and discard. Pour shrub into airtight glass containers and keep chilled in the fridge. Use shrub in cocktails or mix with sparkling water.

I make a spritzer using 1 part shrub and 3 parts sparkling water.