the journal
recipe
rose almond milk matcha, two ways
Matcha and rose are both delicate, and both are easy to bully. Keep the water off the boil, keep the pour slow, and let the rose sit underneath rather than fight for the front.
what you need
the base (either way)
- 1½ tsp matcha, sifted
- 60 ml hot water, hot, not boiling, around 80°C
- 200 ml rose almond milk
iced
- a tall glass of ice
- dried rose petals, to finish (optional)
hot
- nothing else, the milk does the work
how
- Sift the matcha into a small bowl or cup. Sifting is not fussiness, matcha clumps, and clumps do not whisk out later.
- Add the hot water and whisk briskly in a W or M shape (not a circle) for about 20 seconds, until the surface is even and lightly foamed. If your water is boiling, let it sit a minute first. Boiling water is what makes matcha turn bitter and dull.
- Iced: fill a tall glass with ice, pour the rose almond milk over it, then pour the matcha slowly over the back of a spoon so it settles as a green layer over the blush pink. Stir before drinking, or admire it for a moment first.
- Hot: warm the rose almond milk gently, do not let it catch a boil, and froth it, then pour the matcha in and top with the foam.
- Scatter a few dried rose petals over the iced version if you have them.
