Rubbishy Cookery

It’s holiday season—the most wonderful time of the year! Let’s have eggnog lattés! Ingredients: I’m making a decaf eggnog latté because I’m feeling seasonal, but not so much that I want to be up all night. But you do you. Note the equipment involved: stovetop espresso maker and milk foamer (the latter was previously seen in Recipe #37, matcha latté). If you have an actual espresso maker, by all means use it! Directions: If using a stovetop espresso maker, take it apart and first add cold water to the base to the level of the bottom of the little screw on the side: Next, add the middle section with the basket for the ground espresso and fill gently with the coffee. I don’t pack it down and it seems to work better this way with this device: Screw on the top, and it’s ready to go. Next, add water to the bottom section of the stovetop milk foamer: Not too much water, about a couple of centimetres worth, you want the water to boil quickly and a lot of steam to build up in the bottom section...

  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...