If you are a #matcha lover, this spread makes your life complete. 🍵
Adapted from here
Ingredients.
200g/1 cup of coconut milk
200g/1 cup of milk/non dairy milk
100g/1/2 cup of hot boiling water
4 tbsp of Matcha powder
6 tsp of sugar
Directions.
In a bowl, combine sifted matcha and boiling water until completely dissolve. Add in sugar and stir well. (Note that I am not a sweet tooth, thus this amount of sugar works just fine for me. You can add additional 2 tsp of sugar to taste. I prefer the spread with a strong Matcha taste, if you prefer less matcha, you can reduce the matcha amount to 4 tsp instead of 4 tbsp)
Heat coconut milk in a sauce pan. Bring it to simmer over medium heat while whisking, and gradually pour the matcha mixture over a sieve while stirring with a wooden spatula.
Whisk mixture until it is reduced by half and thicken up, for about 20 minutes. When you scrap the mixture, there should be a line visible, which means that it is thicken enough.
Remove from heat and let it cool. Pour it into jars. It will continue to thicken up as it cools.
Store in refrigerator and consume it within a week. Spread on toast, pancakes.
*Note: I highly recommend using coconut milk as it is more refreshing compared to whipping cream, imo.
This recipe yields approximately 2 cups of matcha goodness
Matcha spread on #qianmade fluffy bread. Talk about prefection.
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