Brown sugar caramel matcha latte
The trick with layered drinks is twofold. First think about the density of the liquids and layer upwards from most to least. In this recipe the caramel is the most dense layer and so it's placed at the bottom. Second, use plenty of ice (preferably crushed or small cubes). Pouring each layer onto the the cubes instead of directly onto the preceding layer will help to ensure distinct layers. If the layers don't turn out perfectly though, that's fine too. After all, you're going to mix it all to drink!
Servings: 1 cup
- 70 grams brown sugar packed ⅓ cup
- 3 tablespoons water 45 millilitres
- 1 generous pinch salt
- 1 tablespoon matcha powder
- 3 tablespoons boiling water 45 millilitres
- 200-250 millilitres dairy free milk a barista style milk such as Oatly, with good body, is best
- ice to fill the glass
Make the caramel by combining all of the ingredients in a small saucepan over medium heat for a few minutes. When the mixture begins to bubble heavily and rise, stir for a few seconds and remove from the heat. Leave to cool.
Mix the matcha and water in a small bowl or measuring jug. If you don't have a matcha whisk you can just use a spatula to press out lumps.
When everything is cool, pour the caramel into a normal sized cup (16 oz/475ml). Add at least enough ice to fill the glass halfway. Slowly pour the matcha liquid over the ice (you can run it through a fine mesh strainer if you're fussed about baby sized lumps, which I am not).
Finally, pour the milk, using the same technique (aiming for the ice) over the matcha layer to fill.
Mix before drinking.