Vanilla Malt Matcha
This Vanilla Malt Matcha is creamy, lightly sweet and packed with nostalgic café-style flavour. Made with ceremonial matcha, malt powder, evaporated milk and vanilla, this easy matcha latte can be served iced or hot.
Servings: 1 serve
Equipment
Ingredients
- 2 teaspoon condensed milk
- 1 tablespoon malt milk powder
- 1 teaspoon vanilla extract
- 180 mL evaporated milk
- 3 g ceremonial grade matcha powder
- 30 mL tepid water
- Ice to serve
Instructions
Iced Vanilla Malt Matcha
- In a small jug, combine the condensed milk, malt powder, vanilla extract and evaporated milk. Use a handheld milk frother or whisk to blend until smooth and lightly frothy.
- Sift the matcha powder into a small bowl. Pour over the tepid water and whisk using a bamboo whisk (chasen) or handheld frother until smooth and lightly frothy, about 30 seconds.
- Fill a glass with ice and pour over the vanilla malt milk.
- Slowly pour over the whisked matcha, then stir gently before serving.
Hot Vanilla Malt Matcha
- In a small saucepan, combine the condensed milk, malt powder, vanilla extract and evaporated milk. Whisk until smooth.
- Place on the stove, over low heat and warm gently until heated through. Do not boil.
- Sift the matcha powder into a small bowl. Pour over the tepid water and whisk until smooth and lightly frothy.
- Pour the whisked matcha into the warm vanilla malt milk mixture and stir gently before serving.
Notes
- Ceremonial grade matcha will give the smoothest flavour and brightest green colour.
- Tepid water is best for whisking matcha. Boiling water can make it taste bitter.
- Different malt powders vary in sweetness, so adjust the condensed milk to taste if needed.
- For the iced version, use plenty of ice to keep the drink cold without diluting it too quickly.
- This recipe is best enjoyed freshly made once the matcha has been whisked.