Ever had that dreadful moment when you're halfway through a recipe and realize there's no milk in the fridge? Yep, we've all been there. But don't worry, there are both dairy and non-dairy substitutes ...

Her go-to is “earthy, creamy” Ippodo Ummon Matcha ... she’ll use “one of those vibrating milk frothers to blend the powder and really get the foamy, airy texture.” ...

Place a 12-ounce milkshake glass or tall glass in the freezer, and let chill for at least 15 minutes. Process ice cream, milk, vanilla bean paste, and salt in a blender on medium speed until smooth, ...