Matcha · Drinks

Pickle Matcha Latte (April Fools)

Before you scroll past hear me out. Pickle brine in a matcha latte is the kind of thing that sounds completely wild until you actually try it and then it makes a strange sort of sense. The salty, tangy brine adds a savouriness that grounds the earthiness of the matcha and cuts through any sweetness in the most interesting way. It is the same principle as adding salt to caramel a little bit of contrast makes everything taste more like itself. This is a drink for the genuinely curious, and once you are convinced, you will want to tell everyone about it.

Ingredients

Matcha Base

• 3g matcha powder
• 30g hot water (175°F / 175°F)
• 10g maple syrup
• 100ml milk of your choice

Pickle Jelly

• 1 pack Knox gelatin
• 1 tsp sugar
• 1 tsp pickle juice
• Chopped pickles

Pickle Cold Foam

• 1 tbsp heavy cream
• 1 tbsp pickle juice
• 1 tbsp sugar

Method

1. 1Make the pickle jelly: dissolve Knox gelatin according to package instructions, add sugar and pickle juice, stir in chopped pickles, and set in the fridge until firm. Cut into cubes.
2. 2Make the pickle cold foam: whisk together heavy cream, pickle juice, and sugar until thickened.
3. 3Sift matcha powder into a small bowl.
4. 4Pour boiling water into a teacup to cool it to 175°F, then pour into the tea bowl with the matcha.
5. 5Add maple syrup and whisk vigorously for 15 seconds in an "M" shape until smooth and frothy.
6. 6Add pickle jelly cubes to the bottom of a glass, then add ice, maple syrup, and milk.
7. 7Slowly pour the matcha on top, then finish with the pickle cold foam.

Tips & Notes

Yes, really pickle brine adds a salty, tangy punch that works surprisingly well with earthy matcha. Start with just a small splash and adjust to taste. Use a good ceremonial grade matcha to balance the brine. This drink divides opinion but once you try it, you might be converted.