Matcha · Drinks

Pickle Matcha Latte (April Fools)

I made this because I was genuinely curious and because my love of matcha means I will try it with almost anything at least once. The pickle brine cuts through the earthiness of the matcha and the salt enhances the sweetness of the milk in a way that is more coherent than it sounds. I posted it expecting people to be horrified and the response surprised me completely. Try it before you decide.

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.