Your usual matcha, with a nutty, brown butter twist. We've layered homemade brown sugar butter syrup and creamy oat milk over ice, then topped it with whisked PerfectTed Original Matcha Powder. Ready to try it? Here's how:
ingredients (serves 1)
- 1 tsp PerfectTed Original Matcha Powder
- 60ml hot water (70 to 80°C)
- 2 tbsp butter
- 4 tbsp soft brown sugar, plus a pinch to finish
- 50ml water
- 150 to 200ml oat milk
- ice
method
- Make the Brown Butter Syrup: melt 2 tbsp of butter in a saucepan over a medium heat until golden brown, foamy and smelling nutty. Carefully add 50ml of water and 4 tbsp of soft brown sugar, stirring until the sugar dissolves. Simmer gently for 1 to 2 minutes, then leave to cool completely.
- Whisk the Matcha: add 1 tsp of PerfectTed Original Matcha Powder to a bowl with 60ml of hot water (70 to 80°C) and whisk until smooth and frothy.
- Build the Base: fill a tall glass with ice, drizzle in 4 tsp of brown butter syrup and pour over 150 to 200ml of oat milk.
- Top and Enjoy: pour the matcha over the top and finish with a pinch of soft brown sugar. Your Iced Brown Sugar Butter Matcha Latte is ready to enjoy!
tips for the best iced brown sugar butter matcha latte
- Whisking matters: use a bamboo whisk or a handheld frother for smooth, clump free matcha.
- Watch the butter: it turns from golden to burnt fast, so take it off the heat as soon as it smells nutty.
- Pour slowly: pour the matcha gently over the oat milk to get those layers.
- Sweeten to taste: start with 4 tsp of syrup and add more if you like it sweeter.
Remember to tag @perfecttedenergy in your recipes if you're posting them on Instagram or TikTok! We love to see your matcha moments!