Vanilla matcha iced latte
- 1 heaping teaspoon Moya Matcha Daily (4 g)
- 200 ml milk, regular or plant-based
- vanilla syrup to taste
- Ice cubes – the more, the better!
Vanilla matcha iced latte
- To prepare your matcha vanilla iced latte, fill a tall glass with ice cubes. Try to fit in as much as you can!
- Pour in your milk of choice, until the glass is three quarters full.
- Add vanilla syrup (2 tablespoons is our recommended amount, but you can add more if you like sweeter and stronger vanilla flavour).
In a separate bowl, using your bamboo whisk chasen, or a simple milk frother, mix matcha with a small amount of water. - Slowly add this green “espresso” to the glass with ice and milk. Mix everything well before serving.
- If you’re feeling festive, garnish it all with whipped cream and sprinkle more matcha on top. Enjoy! Itadakimasu!
As desired
Homemade vanilla syrup
- 400 ml water
- 250 g caster sugar
- 150 g demerara sugar
- 2 vanilla pods
- 2 Tbsp cognac or brandy
Preparation:
- Place water and both sugars in a pot. Scrape the seeds out of the split vanilla pods, and place all in the pot as well. Bring to the boil, and then cook on low heat for 5-10 minutes. Stir it every now and then to prevent burning.
- When all sugar is dissolved, remove from the heat and leave to cool.
- Mix in the cognac or brandy and strain the syrup intoo a clean jar or bottle.
- Store in the fridge.
Recipe and photos: Marianna Medyńska!
