Ah, the allure of a good iced matcha latte! My twist begins with a luscious layer of adzuki bean sauce. It's a sweet nod to Japanese delights, setting the stage for what's next. Above that, a froth of white chocolate milk awaits. But here's the secret – I've added a splash of white chocolate liqueur, because why not add a cheeky kick?
Then, instead of the usual ice cubes that water things down, I opted for matcha ice cubes. It's a game-changer! They ensure that every sip stays rich and undiluted. Topping it all is the freshly brewed matcha, bringing its signature earthy flavor. The end result? A multi-layered drink where tradition meets a bit of mischief.
So, if you're game for an iced matcha latte that dances between classic and playful, this one's for you. Let's get to the recipe!
Ingredients:
(Serve 2)
Matcha Freshly Brewed, 1 Serving
Red or Adzuki Beans, 50g
Light Muscovado Sugar, 20g Adjust To Preference
Sea Salt, Pinch
Whole Milk, 160g
High Quality White Chocolate Preferably Valrhona or Callebaut, 15g
White Chocolate Liqueur, 2 TBSP
High Quality Culinary Grade Matcha Powder, 2 TSP / 4g
Water, 150g
Equipment:
Chawan / Frother / Milk Frother
Stick / Stand Blender
Sauce Pot
Ice Cube Tray
Directions:
Please visit my "Matcha & Matcha Latte" page for more information about matcha.
Make matcha ice cubes outta freshly brewed matcha.
Freeze overnight.
The next day, transfer adzuki beans to a sauce pot.
Add just enough water to submerge.
Turn the heat up to high and bring it up to a boil.
Continue cooking for about 3 to 5 mins.
Remove from heat and drain.
Return the adzuki beans back to the sauce pot.
Add water to about 2" above the beans,
Turn the heat up to medium.
Bring it up to a simmer and cook for about 15 to 20 mins or until the beans are soft and easily mashed by fingers.
*Stir occasionally to prevent burning and add more hot water if necessary.*
Add in sugar and salt.
Stir to combine well and until the sugar has dissolved.
Continue cooking until reduced to a slightly thick sauce.
You can transfer this to a blender, I am using a stick blender to blitz until smooth.
Transfer to a container and chill in the fridge until ready to use.
In a sauce pot over medium heat, add milk, white chocolate and white chocolate liqueur.
Stir to combine well and until the chocolate has melted.
Transfer to a frother and froth until foamy.
You can use a chawan or a frother to brew your matcha. Add matcha powder and water to a chawan or a frother and brew until frothy.
Spoon the adzuki sauce into serving glasses.
Add in the matcha ice cubes.
Followed by the frothed milk.
Lastly, the brewed matcha.
Serve immediately.
Cheers!