That café-window drink you keep screenshotting.
You know the one, with the dark syrup streaks running down the glass. Brown sugar brings a deep, almost toffee-like sweetness to matcha, and the drizzle down the sides is half the fun.
It looks like a lot of effort and takes almost none.
Serves 1
Ingredients
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1 to 2 teaspoons Sip Dopa Ceremonial Grade Matcha
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60ml water, just off the boil at around 80°C
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2 tablespoons brown sugar
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1 tablespoon water, for the syrup
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A glass of ice
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200ml cold milk of your choice
Method
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Make a quick syrup by warming the brown sugar and tablespoon of water in a small pan until it turns glossy and pourable. Let it cool slightly.
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Swirl the brown sugar syrup around the inside of your glass so it streaks down the sides.
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Add ice, then cold milk.
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Whisk your matcha with the hot water until smooth, then pour over the top and stir.
Tips
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Do not overheat the syrup, you want it pourable, not hard.
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Make a bigger batch of the syrup and keep it in the fridge for the week.