Pacific Pistachi-Oat Matcha – Kay Cheon
Ingredients
- 30 g matcha
- 15 g 1:1 honey syrup
- 90 ml Barista Series Pistachio
- Black sesame oat foam (see sub recipe)
- 300 ml Barista Series Oat
- 25 g simple syrup
- 5 g black sesame seeds, ground
- Nitrogen chargers
Instructions
Step 1
Prepare matcha using 2 grams matcha powder, 28g filtered water at 160 F.Step 2
Add matcha to a small shaker tin.Step 3
Add honey syrup and Barista Series Pistachio, add ice to large shaker tinStep 4
Combine and shake to aerate and chill, strain and serve over fresh ice into beverage vessel.Step 5
Leave room in vessel for desired amount of oat foam.Step 6
Top vessel with black sesame oat foam, and garnish with sprinkle of black sesame seeds on top of foam.
Black sesame oat foam
Step 7
Add Barista Series Oat, simple syrup, and ground black sesame seeds into whipping siphon.Step 8
Seal and shake to incorporate, then charge with two nitrogen chargers. Consistency should be like whipped cream.Step 9
Dispense from siphon using spout.
