Matcha Latte… but made a little bit funky!
Ever since the New York Times feature on them, one of my coworkers and I have had a light hearted debated on whether matcha and peanut butter cookies would taste good. We’re both very intrigued, but she’s quite skeptical the combo would work together and I’m more worried that the peanut butter would really over power the matcha.
Thing is, we’re both not willing to commit to actually making the cookies to find out. We then heard about someone who had tried the two as a latte (and not enjoyed it), and I figured that was something I could easily do! So, basically I melted a few teaspoons of peanut butter and stirred that in with some pre-whisked matcha until it was pretty emulsified and then I poured that mix into my Breville Milk Frother with some cashew milk.
Here’s the deal. It wasn’t good. It also wasn’t bad. The thing that it really was was savory. I could taste the nuttiness of the peanuts and texture-wise everything was creamy but it just brought out this DEEPLY umami flavour and all of the vegetal notes of the matcha in a way where the latte sort of tasted like fresh pea puree. It was weird. I had a hard time processing the combo as I drank it.
…and now I’m not sure where I stand on the cookies at all.
The sacrifices we make for science…