11/10/2023 0 Comments Iced cloud macchiatoCan’t speak towards any other kind of milk, since I haven’t used anything else, but let me know how it goes if you try it out! You can use whatever milk you’d like! I usually use soy milk since that’s what I have on hand, and I find that it foams and whips up nicely despite all the online opinions pshawing at how soy milk makes a thin foam. I’d recommend a neutral or mild sweetener, since matcha is bright and grassy, and something like a maple syrup or brown sugar would weigh the tea down. If you don’t want to use honey, that’s fine. You still need to make the matcha hot so that the matcha powder dissolves fully, and then you can add ice to the matcha when you serve it. However, if you don’t live in what I term as the Seattle of the San Francisco Bay Area like I do, you can ice it down for summertime. If after reading that you’d rather have a matcha latte, how about this matcha rose latte or this matcha latte with vanilla bean? Variations The volume of the drink is larger than a macchiato, and the strength of the main flavor is weaker. On the other hand, a latte doesn’t have milk foam on top, and it has a lot more milk mixed into the coffee or tea. It’s a lot more concentrated than a latte, since it only has the milk foam to dilute the tea or coffee. There’s two main differences between a macchiato and a latte (whether it’s matcha or not): the foam and the volume/concentration.Ī macchiato has steamed and frothed milk, and that foam goes on top of the shot of espresso or matcha. Gently spoon the milk foam (only the foam, not any of the milk) on top of the matcha, then serve immediately! If you let it sit for a long time and dwaddle before enjoying, the foam starts to melt into the matcha a bit. Pick out your favorite glass, ideally clear so that you can see the layers, and pour the matcha in. If the matcha separated while you were tending to the milk, give it a quick stir to re-combine. You can roll the handle of a whisk between your palms and ta da, milk foam! I like using my biceps, a whisk and a minute of my time. It should be hot to the touch, but it shouldn’t be scalding hot or have a skin on the surface.įroth the milk. Let the matcha cool slightly while you work on the milk foam. Mix in the honey and salt, and make sure both are completely combined into the hot matcha. It needs to be hot, because matcha doesn’t really dissolve in cold water, and you don’t want a powdery drink. If you don’t have a bamboo whisk, you can use a metal whisk.Ĭombine the matcha powder with hot water. Ideally, this would be in a matcha bowl with a bamboo whisk, which helps release the flavor and aroma, similar to how you would bloom your spices before you make curry, or how bartenders smack the citrus peel around before adding it to a drink. First: the matcha (it is a matcha macchiato after all!).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |