(makes two servings)
- Ginger simple syrup to taste
- Candied Ginger, coarsely ground
- 16 oz whole milk or preferred milk/substitute
- 3 tsp MyEncha Matcha
- 2 Tbsp hot water + extra to prewarm glasses
1. Prepare batch of simple syrup.
2. Prepare candied ginger and allow to cool. Grind or finely chop and place in a shallow bowl or plate.
3. Brush the rim of each glass with a light layer of simple syrup. Turn the glass upside down and place the rim in the candied ginger, rotating gently to coat.
4. Sift matcha into separate mixing vessel.
5. Add 2 tbsp hot water and whisk or blend.
6. Add hot milk and whisk or blend.
7. Add simple syrup to taste and whisk until frothy.
8. Pour into rimmed glasses and enjoy!
Steph xo
2. Prepare candied ginger and allow to cool. Grind or finely chop and place in a shallow bowl or plate.
3. Brush the rim of each glass with a light layer of simple syrup. Turn the glass upside down and place the rim in the candied ginger, rotating gently to coat.
4. Sift matcha into separate mixing vessel.
5. Add 2 tbsp hot water and whisk or blend.
6. Add hot milk and whisk or blend.
7. Add simple syrup to taste and whisk until frothy.
8. Pour into rimmed glasses and enjoy!
