vanilla matcha latte mood: a vanilla bean ice cream and slightly bitter matcha latte hybrid.
this pandemic has me in limbo, in terms of time and mindset. a week and a half ago, i was going about my work and my life, and days seem to have melded and slowed down to the point where i don’t know what day of the week it is. does it even matter? i’ve cooked more frequently than since i was in college, tackling projects i’ve been thinking about for months (7 leaves‘ mung bean jasmine milk tea with vietnamese coffee, the cognac x horchata ice cream from treatbot) and plotting my next trip to the grocery store to get more ingredients for chinese taro cake (attempt #1 was quite… gluey). the cooking adventures and 6 ft of distance between me and my fellow grocery shoppers have been broken up with a handful of outings to volunteer at the food bank, trying not to burn out on the news and buying gift cards from local restaurants (i’m ready to visit jane the bakery when this is all over!!).
as previously mentioned, i’ve been making some of my favorites at home. one such treat i can’t get right now because they’re in la and i’m in the bay, and they’re closed? alfred’s vanilla matcha latte. it’s almost if you had a really tasty vanilla bean ice cream, with all those tasty, expensive flecks, and added a shot of matcha. not sure if we need the caffeine to get through quarantine, but a little sweet and creamy goodness doesn’t hurt.
a few best practices for this vanilla matcha latte:
- whisk that matcha powder well (with a fork or a whisk, not a spoon or a chopstick), and use hot water. no one wants powdery, lumpy matcha.
- vanilla paste and brown sugar to taste! my vanilla paste isn’t great quality, so i use 1 tsp but start with 1/4 tsp. i typically use slightly sweet soy milk, so the amount of brown sugar here is pretty conservative.
1 year ago: toasted black sesame latte | pineapple green tea slushie
2 years ago: creamed kale and kimchi pasta | atk’s clumpalicious almond granola
3 years ago: lunar new year at california adventure | swiss chard and sweet potato gratin
4 years ago: yaki onigiri | alton brown’s pancakes
5 years ago: green tea mochi ice cream | rant thursday #2
6 years ago: mediterranean baked chicken | garlic and rosemary infused penne with chickpeas
- 1 1/2 T matcha powder
- 1/2 cup hot water
- 1 tsp brown sugar
- 1/4 tsp vanilla paste
- 3/4 cup milk
- 8-10 ice cubes
In a tall glass, mix the matcha, brown sugar and vanilla paste into the hot water until combined. You really want to make sure the matcha is dissolved, so use a fork or a whisk to make sure you break up all the clumps. Mix in the milk, then refrigerate until cold.
Add ice, and serve cold.