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Finally getting to the third (and final) blend from this year’s Easter collection. I’ve tried this one many, many times before, but for the first time as a latte this year. The scent of the dry leaf seems sweeter to me than I remember – like there might be more vanilla than there was previously, perhaps. I remember it being a fruity/juicy blend with a hint of smoke and spice…
I followed Bluebird’s recipe for this one, except that I used whole milk rather than almond. For some reason, almond milk (or at least the one I can get at my local store) tastes really bitter to me. I can see why almond milk would work here, but in practice it’s not really for me.
The result is pretty delicious. It’s not quite hot cross bun, but close. The milk drowns out any and all smokiness, so the “toasted” aspect of the flavour I’ve noticed in previous years (and loved!) isn’t really a feature here. I wouldn’t expect it in a latte, though, s I’m okay with that. Instead, the vanilla and spice are brought to the fore – I get lots of cinnamon, lots of sweet creamy vanilla, and a pretty excellent dried fruit (specifically raisin) flavour. There’s even a hint of breadiness, which I’d maybe have expected from a black base (or certain kinds, anyway) but not so much from a rooibos.
I’m really impressed with how this one turned out. I was worried about drowning all of the flavours in milk (that’s an ever present latte concern of mine), but happily it stands up well. I’m glad to have found a new way with this one, although I think I enjoy it straight most of all.
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I find some nut milks have a bitter flavour if the manufacturer doesn’t take off the brown casing on the nut. The thin papery brown part is quite bitter on its own, but the white inner part is not. Although some manufactures don’t blanch and roast the nuts either. The best almond milk comes from de-husked blanched and roasted almonds, but the package normally doesn’t specify. Cashew or soy milk tend to be more palatable, but may not be available in your area.
I like my almond milk very sweet and creamy, so usually I go for the Vanilla Almond Milk, and not the “unsweetened” variety… blech! I accidentally grabbed a carton of the “unsweetened” stuff once and had to dump it, but I’m find with the “sweetened” varieties of almond milk. The Vanilla kind has a little extra sweetness and just has a nice creaminess that I really enjoy in tea.
I find some nut milks have a bitter flavour if the manufacturer doesn’t take off the brown casing on the nut. The thin papery brown part is quite bitter on its own, but the white inner part is not. Although some manufactures don’t blanch and roast the nuts either. The best almond milk comes from de-husked blanched and roasted almonds, but the package normally doesn’t specify. Cashew or soy milk tend to be more palatable, but may not be available in your area.
I like my almond milk very sweet and creamy, so usually I go for the Vanilla Almond Milk, and not the “unsweetened” variety… blech! I accidentally grabbed a carton of the “unsweetened” stuff once and had to dump it, but I’m find with the “sweetened” varieties of almond milk. The Vanilla kind has a little extra sweetness and just has a nice creaminess that I really enjoy in tea.