Matcha L atte with
L avender Cold F oam
ingredients:
for the lavender cold foam:
• 2 teaspoons of culinary lavender (or fresh from the garden)
• 1 cup milk of choice (i use oat or whole)
• 1/2 teaspoon of sugar (or honey, maple syrup, agave)
for the latte:
• 2 grams (1 tsp) of matcha powder (i use kiyo uji)
• 1 1/2 cup of *plant based milk
• 70 ml (2.5 oz) water
*i do not recommend cows milk for matcha since the flavor overpowers the flavor of the matcha. i prefer to use oat but any plant-based milk will work!
preparation:
step zero: soak 2 tsp of lavender in 1 cup of milk overnight to cold steep.
matcha steps:
step one: after whisking your bamboo chasen in 110° (43° C) water, sift 2 grams of matcha into your bowl and pour about 1/2 tsp of 175° (80° c) water over the powder.
step two: mix with your chasen to create a paste-like substance. then add the rest of the water at about 140° (60° C) and whisk vigorously in an "m" motion until the matcha has a shiny microfoam layer. set aside.
step three: fill your cup halfway with ice and your plant-based milk of choice, then pour the matcha over the top. (i like to add a little bit of water into the bowl after pouring to get every drop out.) set aside.
cold foam steps:
step four: pour your steeped lavender milk into a tall glass while straining the lavender buds. the amount i steep is enough for about two lattes so i only pour in half then save the rest for later.
step five: pour 1/2 teaspoon of your sweetener of choice, then use a frother and froth for 30-60 seconds to create the cold foam. you can also add a splash of heavy cream for a thicker foam.
step six: pour on top of your matcha latte and stir to combine the flavors.
step seven: enjoy! :)
L avender Cold F oam
ingredients:
for the lavender cold foam:
• 2 teaspoons of culinary lavender (or fresh from the garden)
• 1 cup milk of choice (i use oat or whole)
• 1/2 teaspoon of sugar (or honey, maple syrup, agave)
for the latte:
• 2 grams (1 tsp) of matcha powder (i use kiyo uji)
• 1 1/2 cup of *plant based milk
• 70 ml (2.5 oz) water
*i do not recommend cows milk for matcha since the flavor overpowers the flavor of the matcha. i prefer to use oat but any plant-based milk will work!
preparation:
step zero: soak 2 tsp of lavender in 1 cup of milk overnight to cold steep.
matcha steps:
step one: after whisking your bamboo chasen in 110° (43° C) water, sift 2 grams of matcha into your bowl and pour about 1/2 tsp of 175° (80° c) water over the powder.
step two: mix with your chasen to create a paste-like substance. then add the rest of the water at about 140° (60° C) and whisk vigorously in an "m" motion until the matcha has a shiny microfoam layer. set aside.
step three: fill your cup halfway with ice and your plant-based milk of choice, then pour the matcha over the top. (i like to add a little bit of water into the bowl after pouring to get every drop out.) set aside.
cold foam steps:
step four: pour your steeped lavender milk into a tall glass while straining the lavender buds. the amount i steep is enough for about two lattes so i only pour in half then save the rest for later.
step five: pour 1/2 teaspoon of your sweetener of choice, then use a frother and froth for 30-60 seconds to create the cold foam. you can also add a splash of heavy cream for a thicker foam.
step six: pour on top of your matcha latte and stir to combine the flavors.
step seven: enjoy! :)