Forest Matcha – Andrea Allen
Ingredients
- 1 oz Vanilla Pine Syrup
- 12 oz Pistachio Milk
- 2 oz coconut cream
- 1 oz Pistachio Milk
- 20 g Onyx Matcha Powder
- 20 g hot water
- 1 Sprig Fresh Pine garnish (or light dusting of Matcha Powder)
- Coconut Cream
- 1 can coconut cream
- Vanilla Pine Syrup
- 250 g vanilla syrup
- 1 g Juniper Extract
Instructions
Step 1
Make the vanilla pine syrup. Use an eye dropper to measure out 1g of juniper extract, add to vanilla syrup and stir together. Store in the fridge until ready to useStep 2
Make the coconut cream. Pour coconut cream into a cup or blender. Use handheld blender or mixer to combine liquid and cream fully until entire contents of can are 1 consistent texture and not chunky at all. The foam on the beverage will hold longer if this is cold before, but it is not necessary to build the beverage.Step 3
Into a large milk steam pitcher, add 1oz Vanilla Pine syrup and 12oz Pistachio MilkStep 4
In a matcha bowl, measure out either A. 20g Onyx Matcha Powder + 20g Hot Water. Whisk together until smooth OR B. B. 4g Ceremonial Matcha Powder + 20g Hot Water + 1⁄2 oz Simple Syrup Whisk together until smoothStep 5
In a measuring cup, add: 2oz Coconut Cream, matcha mixture, 1oz PIstachio milkStep 6
Use handheld frother to combine and froth for 20-30 seconds until foam formsStep 7
Steam milk and syrup together until hot. Add into glass.Step 8
Slowly pour matcha foam over milk in the center of the glass. Matcha foam will layer under the milk foam and above the hot milk.
