Home – 10:00 AM
This is from the autumn Matcha au Lait sampler – which came with plain, caramel, soybean powder, and chestnut mixes.
A couple of lessons learned:
1. The milk frother that I bought works way too well for this application. I ended up with about 300ml of creamy foam (and 0ml of liquid) from my original 150ml of soy milk! XD So props to the manufacturer, and next time I’ll have to stir it by hand and then froth a bit at the end to whisk the lumps…
2. The instructions on my packet are entirely in Japanese, except for the “150ml milk” and a number “1” with a kanji next to a picture of the packet. I, of course, I assumed this meant 150ml for the entire packet. It certainly does not. I think perhaps they meant 1 teaspoon of powder for 150ml of milk, because on their website it recommends 2 heaping teaspoons for 8 ounces of milk…
Anyway! After my epic adventure of making this beverage, I ended up with about 10 ounces of soy milk for the packet of about 1 tablespoon (11g) of mix. And the finished volume is huge, because it’s still half foam. At least it’s well-mixed! XD
It’s tasty, if I do say so myself. And it definitely doesn’t as much sugar as the David’s Tea matchas. Even with my sweetened soy milk, it’s not too sweet. The matcha is smooth with grassy and vegetal notes, and no bitterness. I’m not sure how much I can taste caramel, maybe a little bit, but it’s certainly not strong.
And don’t forget to join us next time on “Misadventures in Matcha” with your host, Cameron B.!
Flavors: Caramel, Cream, Grass, Sweet, Vegetal
Preparation
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I have the same problem with some soy milks. notably, Silk and So Delicious brands. Foam fo’ days
Well, I’m glad it’s not just me. :P
Next time I may go with the “dissolve in a small amount of hot water and then dilute with cold soy milk” approach.
I have two packages of this, which say to stir two teaspoons into a cup of milk and microwave, but I prefer to use a milk frother too. I was using the strawberry au lait but got good results. I did the two teaspoons mix with one cup of vanilla almond milk, and I use my milk frother WITHOUT the frothing attachment (the little “spring coil” piece) so instead it just stirs really really fast and heats the milk at the same time. Then I get matcha that is whisked really nicely, and at least with the almond milk, it isn’t really foamy except for a tiny bit of bubbles on the top (I don’t like my really foamy).
I have the same problem with some soy milks. notably, Silk and So Delicious brands. Foam fo’ days
Well, I’m glad it’s not just me. :P
Next time I may go with the “dissolve in a small amount of hot water and then dilute with cold soy milk” approach.
I have two packages of this, which say to stir two teaspoons into a cup of milk and microwave, but I prefer to use a milk frother too. I was using the strawberry au lait but got good results. I did the two teaspoons mix with one cup of vanilla almond milk, and I use my milk frother WITHOUT the frothing attachment (the little “spring coil” piece) so instead it just stirs really really fast and heats the milk at the same time. Then I get matcha that is whisked really nicely, and at least with the almond milk, it isn’t really foamy except for a tiny bit of bubbles on the top (I don’t like my really foamy).