second recipe
Ingredients
  • 1oz Vanilla Pine Syrup
  • 12oz Pistachio Milk
  • 2oz coconut cream
  • 1oz Pistachio Milk
  • 20g Onyx Matcha Powder
  • 20g hot water
  • 1Sprig Fresh Pine garnish (or light dusting of Matcha Powder)
Coconut Cream
  • 1can coconut cream
Vanilla Pine Syrup
  • 250g vanilla syrup
  • 1g Juniper Extract
Instructions
  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 use
  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.
  3. Into a large milk steam pitcher, add 1oz Vanilla Pine syrup and 12oz Pistachio Milk
  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 smooth
  5. In a measuring cup, add: 2oz Coconut Cream, matcha mixture, 1oz PIstachio milk
  6. Use handheld frother to combine and froth for 20-30 seconds until foam forms
  7. Steam milk and syrup together until hot. Add into glass.
  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.