Spiced Christmas matcha latte
Cinnamon and fresh ginger steeped in the milk: matcha for winter evenings.
Ingredients
- 2 g matcha
- 30 ml water at 80 °C
- 200 ml milk — or oat or almond milk
- 1 cinnamon stick
- 3 thin slices of fresh ginger
- 1 tsp honey
Method
- Steep the cinnamon and ginger in the hot milk for 5 minutes, without boiling.
- Sift the matcha into a cup and pour in the water at 80 °C.
- Whisk for 15 seconds in an “M” motion.
- Strain the spiced milk, sweeten with honey, and pour it over the matcha.
No bamboo whisk? A small electric milk frother makes a decent foam — or a tightly closed jar, shaken for twenty seconds.