From the kitchen
Camel Milk Matcha Latte
A vibrant green matcha latte where camel milk's structural lightness lets the matcha's grassy, slightly bitter notes come through clearly.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 1.5 cups Camel Milk
- 1.5 tsp Culinary-Grade Matcha Powder
- 2 tbsp Hot Water, just off the boil
- 1.5 tbsp Honey or Maple Syrup
Method
- Sift the matcha powder into a small bowl to remove any clumps.
- Add the hot water and whisk briskly in a zig-zag motion with a bamboo or small wire whisk until fully dissolved and slightly frothy.
- Warm the camel milk gently in a saucepan over low heat, without letting it boil.
- Stir the honey into the warm camel milk until dissolved.
- Pour the warm camel milk over the whisked matcha, stir gently to combine, and serve.
Kitchen note
Sifting the matcha first is a small step that makes a real difference. Skipping it tends to leave stubborn clumps that never fully dissolve.
Culinary Library
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