KIMIKO Vanilla Oat Matcha Latte (With Cream Top)

Ingredients

Matcha

• 2–3g KIMIKO Matcha
• A pinch of sea salt
• 30ml water (65–75°C)
  

Latte

• 10–20ml vanilla syrup (adjust to taste)
• 150ml Minor Figures Barista Oat
• Ice

Vanilla Cream Top

• 50ml double cream
• A splash of vanilla syrup
  
  

Method

1. Make the vanilla cream top

Add the double cream and a splash of vanilla syrup to a small jug or bowl.

Whisk until thickened but still pourable. It should slowly flow from the whisk rather than hold stiff peaks.

2. Prepare the matcha

Sift 2–3g of KIMIKO Matcha into a bowl.

Add a pinch of sea salt, then pour over 10ml of water (65–75°C).

Use your whisk to mix it into a smooth paste with no dry clumps.

Add the remaining 20ml of water, then whisk in a fast zig-zag motion until smooth with a light layer of foam.

3. Build the latte

Pour in the vanilla syrup.

Fill a glass completely with ice.

Add the oat milk.

Slowly pour the matcha over the top.

Finish with the vanilla cream and enjoy.

Tips

• 65–75°C is the sweet spot for bringing out the best flavour without burning the matcha.
• Always sift your matcha first for the smoothest texture.
• The pinch of salt enhances the sweetness and rounds out the flavour.
• Use 2g for an everyday latte or 3g if you prefer a stronger matcha flavour.