90

086/365

I bought this one largely so that I could make golden milk, because it’s probably not something I’m going to drink straight, if I’m honest! Given that it’s supposed to be good for colds/sore throats/general under-the-weatherness, I gave it a go pretty much as soon as I got home last night.

I went with Bluebird’s recipe, and used 300ml coconut milk, 1 tsp. of honey, and 1/2 tsp. of matcha. I added a sprinkle of cinnamon for pretties, and also because I was being reminded of curry quite a bit, and I wanted something sweet to cut through that.

In actual fact, I needn’t have worried. The coconut milk is pretty sweet on its own, and overpowers any lingering savoury notes from the turmeric. There’s really nothing curry-like about golden milk, except the colour (and the scent, while under construction!) It’s super creamy, although the milk is obviously contributing that – there’s nothing creamy about this particular matcha otherwise.

Taste wise, it’s predominantly coconut. There’s an additional sweetness from the honey, and a touch of spice from the cinnamon. The turmeric doesn’t play much of a contributing role in the flavour, and neither does the rooibos base of the matcha. There is a chilli-like heat that lingers in the aftertaste, and I have to assume that comes from the matcha. It makes for a pleasant counterpoint to all the sweet creaminess, and my throat certainly approves.

I appreciate that I’ve not really done the matcha justice by drowning it in coconut milk, and I can’t really comment much on what it’s like in its own right. What I do know is that it was easy to whisk up, stayed in suspension, and would likely be much more savoury brewed differently. I also know that golden milk is delicious! It could well be a new winter staple for me.

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Hi :) I’m Sarah, and I live in Norfolk in the UK. My tea obsession began when a friend introduced me to Teapigs a good few years ago now. Since then, I’ve been insatiable. Steepster introduced me to a world of tea I never knew existed, and my goal is now to TRY ALL THE TEAS. Or most of them, anyway.

I still have a deep rooted (and probably life-long) preference for black tea. My all-time favourite is Assam, but Ceylon and Darjeeling also occupy a place in my heart. Flavoured black tea can be a beautiful thing, and I like a good chai latte in the winter.

I also drink a lot of rooibos/honeybush tea, particularly on an evening. Sometimes they’re the best dessert replacements, too. White teas are a staple in summer — their lightness and delicate nature is something I can always appreciate on a hot day.

I’m still warming up to green teas and oolongs. I don’t think they’ll ever be my favourites, with a few rare exceptions, but I don’t hate them anymore. My experience of these teas is still very much a work-in-progress. I’m also beginning to explore pu’erh, both ripened and raw. That’s my latest challenge!

I’m still searching for the perfect fruit tea. One without hibiscus. That actually tastes of fruit.

You’ve probably had enough of me now, so I’m going to shut up. Needless to say, though, I really love tea. Long may the journey continue!

My rating system:

91-100: The Holy Grail. Flawless teas I will never forget.

81-90: Outstanding. Pretty much perfection, and happiness in a cup.

71-80: Amazing. A tea to savour, and one I’ll keep coming back to.

61-70: Very good. The majority of things are as they should be. A pleasing cup.

51-60: Good. Not outstanding, but has merit.

41-50: Average. It’s not horrible, but I’ve definitely had better. There’s probably still something about it I’m not keen on.

31-40: Almost enjoyable, but something about it is not for me.

11-30: Pretty bad. It probably makes me screw my face up when I take a sip, but it’s not completely undrinkable.

0-10: Ugh. No. Never again. To me, undrinkable.

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Norfolk, UK

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