My matcha craze is in full swing. Not only have I made my matcha whoopie pie, I’ve got the matcha rice krispies and matcha ice cream, the ugly (and I need to change the recipe and re-bake) matcha cupcakes and even the matcha butter cookies which died a horrible death and turned into lemon cupcakes instead.
And now, we add a beverage to our repertoire ~ the matcha latte.
Really, it’s like a warm matcha milkshake.
Just wait til summer, I’ma go nuts with the blender.
The idea to make a matcha latte had always been simmering in the back of my mind. In Australia (because sometimes ok we are the ass end of the world but occasionally, there is a glimpse of the brilliance which lays behind) Starbucks serves a green tea frappuccino.
Oh yes, you heard right. A green tea frickin’ frappe.
Seeing as we are in the midst of The Great Freeze here in London, a frappe might just have to wait, but who said I couldn’t make the warm equivalent? Well, no one. So I did.
A couple of people had suggested I use condensed milk in this recipe, but having recently fallen in love with Green & Black’s white chocolate with Madagascan vanilla, I decided to use that instead, chopped up and melted. I think it worked wonders.
As for the matcha? Hit up your local Asian grocery store or buy it online at teapigs.co.uk.
And coming up in my matcha calendar? The re-doing of the matcha cupcakes, matcha soufflé and the show down. Me and the matcha butter cookies. Don’t mess with me.
|2 cups whole milk
1 cup heavy cream
1 cup white chocolate, grated or finely chopped
1/2 teaspoon vanilla extract
1 tablespoon matcha powder
optional 1/4 cup espresso (I didn’t use this)
For the froth:
1 cup whole milk
|Makes 2-3 servings|