KIMIKO Matcha Blonde (Blank Street Inspired)
One of our favourite café drinks, recreated at home with KIMIKO Matcha. Sweet, creamy and balanced with a hint of savoury depth from the miso.
Ingredients
Matcha
- 2–3g KIMIKO Matcha
- A pinch of sea salt
- 30ml water (65–75°C)
Latte
- 10ml Salted Brown Sugar Syrup*
- 10ml 1883 Madeleine Syrup
- 150ml Minor Figures Barista Oat
- Ice
Miso Biscoff Cup
- ¼ tsp white miso paste
- 1 tsp Biscoff spread
- A splash of Minor Figures Barista Oat
Method
1. Prepare the cup
In a small bowl, mix together the white miso paste, Biscoff spread and a splash of oat milk.
Microwave for around 10–15 seconds, just until smooth and easy to spread.
Using the back of a spoon, smear the mixture around the inside of your serving glass.
2. Prepare the matcha
Sift 2–3g of KIMIKO Matcha into a bowl.
Add a pinch of sea salt, then pour over the 30ml of water (65–75°C).
Whisk in a fast zig-zag motion until smooth with a light layer of foam.
3. Build the drink
Pour the Salted Brown Sugar Syrup and 1883 Madeleine Syrup into the prepared glass.
Fill with ice.
Pour in the oat milk.
Slowly pour the whisked matcha over the top.
Enjoy!
Tips
- The miso should add depth rather than tasting salty.
- Warming the miso mixture slightly makes it much easier to spread around the glass.
- Use 2g for a lighter everyday latte or 3g for a stronger matcha flavour.
- Water between 65–75°C helps bring out the smooth, creamy notes in the matcha.
*Salted Brown Sugar Syrup
Ingredients
- 100g light brown sugar
- 100ml water
- ¼ tsp sea salt
Method
- Add the sugar, water and sea salt to a small saucepan.
- Heat gently, stirring until the sugar has completely dissolved.
- Simmer for 2–3 minutes.
- Leave to cool before storing in the fridge for up to two weeks.