Iced Vanilla Sea Salt Matcha Latte
This iced matcha latte is a delicious blend of sweet and salty flavours. It’s a popular order at JENKI’s London matcha bars – and now you can recreate it at home with this recipe.
Introduction
Sweet, salty and silky, with almond milk and homemade vanilla syrup. You’ll want to keep a jar of the syrup ready in your fridge – it makes enough for about 10 drinks.
Ingredients
| ice | |
| 200ml (7fl oz/scant 1 cup) | almond milk |
| For the matcha shot | |
|---|---|
| 3g (1 tsp) | matcha, sifted |
| 40ml (1½ fl oz) | water at 60–80°C (140– 176°F) |
| For the vanilla syrup (makes 200ml /7fl oz / scant 1 cup) | |
| 100g (3½ oz) | caster sugar |
| 100ml (3½ fl oz/scant ½ cup) | water |
| ½ tsp | vanilla bean paste (or seeds from ½ vanilla pod) |
| 2 tsp | flaky sea salt |
Method
To make the syrup, combine all the ingredients in a saucepan gently over a low-medium heat until simmering, this should only take 3–4 minutes. Stir when everything is dissolved. Allow to cool completely, then transfer to a bottle or jar and store in the refrigerator until needed. The syrup will keep for two weeks in the fridge.
To prepare the matcha shot, in a small bowl, whisk the matcha with the water using fast, back-and-forth motions until smooth and frothy.
To make the latte, fill a glass with ice. Add the almond milk and 20 ml (1½ tablespoons) of the vanilla syrup, and stir.
Pour the matcha shot over the top and serve.
Note: JENKI recommends using a bamboo whisk (chasen) to prepare the matcha shot.
Reviews
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