Matchaful Goma Garden Matcha Latte
Our friends at Matchaful shared this recipe for their Goma Garden Matcha Latte. Here's a bit about the recipe in their words:
"The Matchaful culinary team has long valued using florals in creative matcha lattes and functional food items for both their flavor and health benefits. In particular, Chefs Joanas and Haley enjoy working with rose for its powerful beautifying effect on skin—a perfect complement to antioxidant-rich matcha with its cell protecting properties. Rose’s strong anti-inflammatory properties can help soothe irritation and treat both internal and external ailments.
To enhance the beautifying qualities of matcha and rose while adding a savory flavor dimension, we selected tahini, a paste made from copper and zinc-rich sesame that helps the body produce collagen and lowers inflammation. Our tahini of choice is made by Lisa, Rachel, and Monica, the female founders of Seed + Mill."
For the matcha
1½ tsp Super Ceremonial Kiwami Matcha
2 oz hot water (180°F)
For the tahini rose milk
5 oz plant milk of choice
2 oz Seed + Mill Organic Tahini
½ tsp rose water
½ tsp vanilla extract
½ tsp sea buckthorn powder
1 tbsp maple syrup (optional)
1. Combine plant milk, tahini, rose water, vanilla extract, sea buckthorn powder, and maple syrup in a small saucepan. Warm over medium heat, whisking constantly.Combine plant milk, white tahini, rose water, vanilla extract, sea buckthorn powder, and maple syrup in a small saucepan. Warm over medium heat, whisking constantly.
2. Whisk the Super Ceremonial Kiwami Matcha with 2 oz of water heated to 180°F in a shallow bowl until dense froth forms.
3. Pour tahini rose milk into a mug and top with matcha.
Matchaful recommends Super Ceremonial Kiwami Matcha for this drink because its flavor profile balances the nutty and fragrant drink beautifully. For an extra immune boost, they suggest adding sea buckthorn powder or extract.
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!