matcha powder

This delicious Oat Milk Matcha Latte takes just minutes to make, and it's so healthy for you!

Oat Milk Matcha Latte

oat milk (300 g)

matcha powder (4 g)

honey (31 g)

In a milk frother or blender, combine the oat milk, matcha powder, and honey. Mix on high speed until everything is well combined and the matcha powder has completely dissolved.

Pour the matcha latte into your desired mug and serve. If using a blender, you can heat the latte up in the microwave to achieve the desired temperature. If using a frother, be sure to select the hot setting and you should be good to go!

https://www.youtube.com/watch?v=mgySNfUc2bI

This delicious oat milk matcha latte takes minutes to make, and it’s so healthy for you too!

MENTIONED IN THIS VIDEO
» Milk frother: https://amzn.to/2UFgsYx
» Matcha powder: https://amzn.to/2N3ydj8
» Oatly: https://us.oatly.com/products/oatmilk-chilled

Grab the full recipe here: https://bit.ly/2kBxWHF

» For more delicious baking recipes, visit: https://www.thebakersalmanac.com

INGREDIENTS:

1 1/4 cups oat milk (310 g) 
1 tablespoon matcha powder (4 g) 
1 1/2 tablespoons honey (22 g)

INSTRUCTIONS: 

1. In a milk frother or blender, combine the oat milk, matcha powder, and honey. Mix on high speed until everything is well combined and the matcha powder has dissolved.
2. Pour the matcha latte into your desired mug and serve. If you are using a blender, you can heat the latte up in the microwave to achieve the desired temperature. If you are using a milk frother, you should be good to go!

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VIDEO INFO
» Camera - Sony Alpha a6000: https://amzn.to/2WVV5CT
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» Music from Epidemic Sound: https://www.epidemicsound.com/

FTC: This video is not sponsored. Some links are affiliate links, meaning I make commissions on sales. However, all opinions are my own.

♡ Leslie

OAT MILK MATCHA LATTE » The Baker's Almanac

This small round ball shape Korean Mochi Bread looks cute (some called them dino eggs) is crusty on the outside and chewy on the inside. it is best to be eaten fresh from the oven.

Korean Mochi Bread

g bread flour

tsp salt

1﻿50 ﻿ml ﻿milk

g caster sugar

g unsalted butter

120 g tapioca flour (starch)

tbsp black sesame seed

Sieve bread flour and matcha together, set aside.

Pour milk into a bowl, then add in bread flour and matcha powder, stir well. Add sugar and salt, stir well again and strain.

Melt butter at low heat. Then pour in milk mixture (step 2). At medium heat, stir mixture till almost boiled and starting to thicken to a soft dough. Off heat.

Pour in tapioca flour in 2 batches and blend well with a rubber spatula to smooth texture and leave to cool  down for a few minutes.

Add beaten egg a little at the time, Mix till egg liquid all absorbed in the dough mixture before adding the next. When you see the soft dough form a &#39;V&#39; drop when lifting up the spatula, then it is done. (the total amount of egg will depend how much the flour been absorb. I used about 60g egg liquid **the mini bread will not puff up if too much egg is added). Lastly add black sesame seeds and mix well.

Pour the soft dough into piping bag and pipe out like a dome shape (about 4cm) on baking tray lined with parchment paper ( make18 pieces). Dip your finger with water and flatten the tip to make a smooth top.

Bake in preheated oven at 190 degrees C for about 20-25 minutes till crisp.

Try an umami twist on pancakes using matcha and spinach, topped with whipped cream and a miso caramel sauce. The perfect dish to try on Shrove Tuesday

Matcha miso pancakes

milk

spinach leaves (about 30 grams)

self-raising flour

tsp baking powder

sugar

eggs

unsalted butter

whipped cream

caster sugar

milliliters double cream

flaky sea salt

tbsp white miso paste

First, make the caramel. Warm the sugar in a pan (without stirring) over a medium heat until starting to melt around the edge and turn golden. Continue to cook, tipping the pan back and forth, until all the sugar has dissolved and an amber caramel has formed, about 5-6 mins. Whisk in the butter, then stir in the cream, a pinch of sea salt flakes and the miso. Bubble for a minute, then remove from the heat and leave to cool to room temperature. (It will thicken further as it cools.)

Blitz the milk, spinach and matcha together in a jug using a hand blender until smooth. Whisk the flour, baking powder and sugar together in a bowl, then pour in the wet ingredients, including the beaten eggs. Whisk until smooth.

Melt a little of the butter in a frying pan over a medium heat and spoon in the pancake batter – you want your pancakes to be about 12cm wide. (You will need to make them in batches.) Cook for 1-2 mins until bubbles start to appear, then flip and cook for another 1-2 mins until cooked through and lightly golden. Repeat with the remaining batter, using more butter as needed.

Stack two pancakes per person, then top with the whipped cream and miso caramel.

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Oat Milk Matcha Latte

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Top 3 matcha powder recipes from across the web

The most viewed matcha powder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oat Milk Matcha Latte

Korean Mochi Bread

Matcha miso pancakes

The most viewed matcha powder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine