Get out your foaming wands! Today we discover just how fun Matthew is to travel with and then we get all science-y again. We discover that anything can be yucky, some interesting mom facts, and that Medium Art 101 would be a great class.
6g (2 tablespoons) hojicha
50ml (scant ¼ cup) water
3g raw sugar (such as demerara or coconut sugar)
40ml (about 3 tablespoons) steamed milk
Brew hojicha with boiling water 30 seconds using an Aeropress if you have one or a teapot if not. Dispense into heated mug. Stir in sugar and steamed milk; top with foamed milk.
Yield: 1 serving
½ teaspoon matcha powder
½ ounce hot water (about 180°F, not quite boiling)
Steamed milk
Sugar (optional)
Pass the matcha through a fine-mesh strainer into a heated bowl or mug. Whisk in the hot water, then stir in steamed milk to taste (try 1 ounce to start) and top with foamed milk. Matthew likes them unsweetened, but if you’d like yours sweeter, try adding ½ teaspoon sugar along with the steamed milk.
Yield: 1 serving
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