Between coffee and tea, I'll always go for tea. Especially green tea. B says my blood is actually comprised of green tea... very dilute green tea ("water" as he calls it) - just the way I like to drink my tea.

Also, I have a great affinity for coconuts. B (being the devoted fiance) has chopped probably almost a hundred coconuts for me over the past 5 years. B also says the part of my blood that's not green tea is coconut juice.
As I've been back in California several times over the last few months for medical conferences, residency interviews, and (right now) visiting the future in-laws , I'm always astounded by the sheer number of Asians as well as the Asian influences - the best one being snacks and desserts of course. From sesame shaved ice to coconut mochi to green tea cakes, I've gained, er, a few pounds on the interview trail.
One of my favorite indulgences is the Starbucks frappuccino. For a student on a budget (not only money-wise, but also calorie-wise), this recipe is a great alternative, all while adding my favorite asian flavors. Also, it's vegan friendly (yup, I'm definitely in NorCal/Bay Area right now).

I've mixed up the matcha frappe with coconut milk, made by grating of the white inner flesh of a brown coconut. This adds an awesome rich flavor that other milks just don't have. Again, I'm working with the awesome Aiya matcha to bring you this fun frappe - that gorgeous green color is 100% real.
I love the artsy colors. Layering matcha with the coconut milk makes it super pretty.

The peak of my artsiness and creativity was during college - a lifetime ago! Visiting Stanford years later now, I've been astonished by all the changes in the art department - a brand new building and and a gorgeous new art museum. Alas, my old art studios lie half demolished ("Good riddance, I spent many midnights in that horrible studio cleaning your paintbrushes as a sign of my undying love" - B).

Coconut Matcha Frappuccino

Ingredients
2 cups almond milk
1 tbsp Aiya matcha
1 tbsp honey
1 1/2 cup ice cubes, crushed
1/2 cup coconut milk
whipped cream
black sesame seeds, to garnish

Directions
Divide the almond milk into 1 1/2 cups and 1/2 cup. In a blender, blend 1 1/2 cups of the almond milk, matcha, honey, and ice.

In a mason jar, combine coconut milk and the remaining 1/2 cup of almond milk. To layer the frappucino, carefully scoop the blended matcha so it floats on top of the coconut/almond milk mixture. Serve in a tall glass topped generously with whipped cream and black sesame seeds. Enjoy!