When I ran out of plain matcha, I decided to restock this one; I decided there was no sense in someone like me, who doesn’t really jive with the taste of “straight” matcha and always makes it as a latte or puts it in a smoothie, to splurge on fancy “ceremonial” matchas over culinary ones. As I don’t trust a lot of the ones readily available on the American market, I did make sure to use a vendor citing their source, and this one comes from a tea farm in Uji, Japan (just leaves further down the stem than ones used in higher-graded matchas).
I did sample a very small bit in plain water (not my preferred way of ever drinking matcha!) and it was very umami; a dark green color with a thick seaweedy/bitter vegetal taste. But that wasn’t how I was going to drink it. I woke today with an intense craving of marshmallows, and had a crazy idea.
I infused two cups of oat milk with Lucky Charms cereal in the fridge this morning (an idea I think I picked up from Roswell doing that with Cinnamon Toast Crunch). After straining a few hours later, the cereal had soaked up a bit of the milk, leaving me with a cup and a half. I brewed half a cup of 175F water and wisked 1 tsp of the Culinary Matcha in it. Then I warmed and frothed the cup and a half of Lucky Charms oat milk, and combined them. From the strained cereal, I took some of the soggy marshmallows and dumped them on the top of the cup to melt into the hot drink before dumping the rest of the cereal. Aaaaaaaaaand…
I’m drinking frothy, sugary-sweet, caffeinated Lucky Charms. And I am happy about it. Every now and then, I get an underlying pop of sweet grassiness. While this isn’t a matcha I could drink plain, I can’t really say that about any straight matcha, and it works great for my purposes (lattes, smoothies, baking, etc.) Always mixes in well and froths up smoothly.
(As a St. Patties’ Day baby, I’ll have to remember this for my birthday! Such a green cuppa, with those Lucky Charms, it is very out of place for this holiday season but would be very appropo then!)
Flavors: Grass, Ocean Air, Seaweed, Umami, Vegetal
Preparation
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This is an amazing idea! Sounds delicious!
That is the most unique way of making a beverage I have ever heard of! Neat, and it sounds delish indeed!
I’m the same way. I enjoy all things matcha but don’t care for it on its own.
Yes, I like the flavor when it is counter-balanced with some sweetness to smooth out the sharp, bitter edges! I think my first introduction was actually Green Tea Ice Cream, and I was like, “What is this amazingness?!”
This is an amazing idea! Sounds delicious!
That is the most unique way of making a beverage I have ever heard of! Neat, and it sounds delish indeed!
I’m the same way. I enjoy all things matcha but don’t care for it on its own.
Yes, I like the flavor when it is counter-balanced with some sweetness to smooth out the sharp, bitter edges! I think my first introduction was actually Green Tea Ice Cream, and I was like, “What is this amazingness?!”