I have a coconut milk creamer I really want to use with this one, but I went with milk for the time being since I bought half a gallon. It was 40 cents more to get twice as much milk, no wonder I stick with coconut milk. I wanted to bake up something with matcha but yeah, not feeling like it. Plus my plan is to send it to some people because I know I’m the only one over here who will eat some matcha biscotti or shortbread. I guess with the job now I’ll have people who will eat matcha food though haha.
This one though I’d totally put in shortbread, or actually I’d like to make the punition cookies I bought in Paris. A boulangerie near where we stayed, Poilâne, makes these cookies and they are in the Dorie Greenspan cookbook I have (and also online: http://www.doriegreenspan.com/2007/04/better-butter-a-tasting-and-a-recipe.html). I brought them back home no problem but my boyfriend ate them all :( Still haven’t told him I have the recipe to make them. They are so buttery I imagine a creamy matcha added to the recipe would be intriguing.
Anyway after last night’s success with the Cookies and Cream matcha, I figured I’d make a hot latte with this and the whole point of all this blah blah blah was that I used regular milk and I should really use the coconut milk creamer and see if I die and go to creamy heaven.
With just 2% milk though this is pretty rich and creamy. This one definitely tastes amazing hot or cold, but I think the vanilla comes out a bit more when it’s hot, and as previously mentioned, cold it tastes a lot like whipped cream.
I quite like this 50/50 base. It seems to have just a slight green matcha taste to it and it has just a little of the maltiness of the white matcha.