Recipe #37: matcha latté
The best matcha latté I’ve ever had (and I’ve had a lot of matcha lattés!) was from Lady Baker’s tea stand at the Charlottetown Farmer’s Market made by the fabulous former tea barista, Willow. Willow kindly shared her secret ingredient with me and now I will share it with you. Sweetened condensed milk. Now hush! 🤫 Ingredients: In honour of this shared secret ingredient and out of loyalty to Lady Baker’s Tea, I continue to buy their matcha, but you can buy matcha almost anywhere these days. Directions: Heat some fresh filtered water but not to a boil. I have a kettle that can be programmed for specific temperatures and I’m using my “green tea” setting here: Alternatively, you can just boil your water and then let it cool down a bit. You don’t want to shock the delicate matcha with boiling hot water! Next, if you happen to have a device for stovetop steam foaming milk, get ‘er going: If you don’t have this milk steamer device, there are other ways and means to foam mil...