Butter Pecan Matcha Latte
Equipment
- matcha making set
- frother
Ingredients
- 2 grams Matcha (2.5 tsp)
- 2 oz Hot water heated to about 175°F
- 2 tbsp butter pecan syrup use more if needed
- 3/4 cup oat milk
- ice
- candied pecans or chopped pecans for topping
Vanilla cold foam
- 3 tbsp heavy cream
- 2-3 tbsp milk
- 1 tbsp vanilla syrup, maple syrup or agave
- 1 tsp vanilla bean paste or extract optional
Instructions
- Soak matcha whisk in hot water 3-5 minutes before making to help soften the bristles.
- Sift matcha powder into a bowl. Pour in hot water and whisk for 1 minute.
- In your glass, add butter pecan syrup, ice, oat milk, more butter pecan syrup and a splash of hazelnut creamer if desired. Carefully pour over the matcha.
For the cold foam
- Combine heavy cream, milk or creamer and vanilla bean paste. Froth until thickens. Pour over the matcha then top with candied butter pecans and enjoy!
Notes
For the butter pecan syrup check out the recipe HERE.