From the kitchen
Vanilla Bean Rice Milk Matcha
A light, clean morning latte where the green tea flavor isn't masked by heavy fats.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 1 1/2 tsp Matcha Powder
- 2 tbsp Hot Water (not boiling)
- 1 cup Rice Milk
- 1/2 Vanilla Bean, scraped (or 1/4 tsp extract)
- 1 tbsp Maple Syrup
Method
- Sift the matcha powder into a bowl to remove clumps.
- Whisk in the hot water in a quick zigzag motion until smooth and slightly foamy.
- Warm the rice milk gently in a saucepan with the vanilla bean scrapings and maple syrup, without boiling.
- Froth the warm rice milk if desired.
- Pour the rice milk over the matcha and stir gently to combine.
Kitchen note
Rice milk's thin, watery body means the matcha's own flavor comes through with almost nothing standing in the way, a good milk to choose when you want the tea to lead completely.
Culinary Library
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