these recipes are a starting guide

feel free to play around with the ratios and adjust to suit your own tastes

the teas i sell can stand up to the stronger ratios since they're less bitter and astringent than most other brands ⭐️

i bet you'll come back in 2-3 months after purchase, finally (re-)read this, and try the recipes after i've already recommended it to you. then you’ll finally admit i was right 😂😠😠

also my hot take is tea powders require sugar and a bit of fat, whereas a quality loose leaf requires neither due to the surface areas and extraction rate and water temperature, etc. (nerdy stuff don't worry just follow what i suggest)

 

matcha alt milk latte

• 4 g matcha powder
• 20-40 mL water (use cold water or water up to 60°C)
• 2-10 g white/brown sugar/maple syrup
• 100-120 mL boring oat milk (barista) or madame tiger tiger nut milk (barista) (not sponsored by either)

you can substitute for a high quality loose leaf green tea or scented tea for an extra layer of depth; i like a high quality jasmine green tea. also feel free to omit the water/tea and mix the powder directly into your choice of milk for a stronger ratio

the higher quality the matcha is, the less sweetener you can use. feel free to omit the sweetener too

i will never recommend any artificially flavoured syrups as most of them taste incredibly bad to me. this is why you will probably never see me sell that mixed flavour matcha pre-mix

i personally like real maple syrup in my mine, but brown sugar (e.g. muscovado or just simple brown sugar) is the next best thing if you don't want to spend money on maple syrup. i like to alternate between white, brown and dark brown sugars and also maple syrup

don't say you didn't like my recipe if you didn't follow my advice exactly. most other oat milks are bad (to me)

you can actually use higher temperature water, but if i said that, most people would burn the matcha by accident wouldn't they? as such, i suggest room temperature water instead so you don't need to worry about using a thermometer

 

hojicha alt milk latte

• 4 g hojicha powder
• 20-40 mL water (use cold water or water up to 50°C)
• 2-7 g white/brown sugar/maple syrup/honey
• 100-120 mL boring oat milk (barista) or madame tiger tiger nut milk (barista) (not sponsored by either)

can substitute for a high quality loose leaf black tea for an extra layer of depth. i like a high quality loose leaf hojicha as the base (difficult to get) if i'm feeling extra, but this is not necessary

i sometimes also like to blend the different hojichas i offer in various ratios to create even more complexity (approximately 4:2:1 light roast floral shizuoka : light roast cereal shiga : medium roast cocoa shiga hojicha powders)

occasionally i will use a floral honey to again add that extra complexity in the various hojicha oat milk lattes

 

earl grey alt milk latte

• 3-4 g earl grey powder
• 20-40 mL water
• 6-10 g white/brown sugar/maple syrup
• 100-120 mL boring oat milk (barista) or madame tiger tiger nut milk (barista) (not sponsored by either)

 

have you noticed a trend with the latte recipes ... ?

quite standardised, no? pretty intentional so you can just remember one and adjust from there 😎

can you guess the next recipe?

da hong pao alt milk latte

• 3-4 g da hong pao (big red robe) powder
• 20-40 mL water
• 6-10 g white/brown sugar/maple syrup
• 100-120 mL boring oat milk (barista) or madame tiger tiger nut milk (barista) (not sponsored by either)