TEA LATTE
Turn your favourite teas into creative and ultra-tasty latte
Turn your favourite teas into creative and ultra-tasty latte
WEDDING IMPÉRIAL®
A special celebration black tea
WEDDING IMPÉRIAL LATTE
INGREDIENTS FOR 1 LARGE GLASS
• 2,5 g of Wedding Impérial tea
• 20 cl of water at 95 °C
• 10 cl of milk (dairy or plant-based)
• 1 teaspoon almond purée
• 1 teaspoon vanilla syrup (optional)
• 5 ice cubes (optional, for an iced version)
• A few flakes of roasted almonds
RECIPE
1. Steep the tea in water at 95°C for 5 minutes and leave to cool.
2. Meanwhile, heat the milk, add the almond purée and, if desired, the vanilla syrup. Then whisk vigorously with a milk frother to obtain a creamy foam.
3. Pour in the cooled tea into a large glass, then gently top with the almond purée-flavoured milk foam.
4. Decorate with a few flakes of roasted almonds on top of the foam, then enjoy.
WEDDING IMPÉRIAL LATTE
INGREDIENTS FOR 1 LARGE GLASS
• 2,5 g of Wedding Impérial tea
• 20 cl of water at 95 °C
• 10 cl of milk (dairy or plant-based)
• 1 teaspoon almond purée
• 1 teaspoon vanilla syrup (optional)
• 5 ice cubes (optional, for an iced version)
• A few flakes of roasted almonds
RECIPE
1. Steep the tea in water at 95°C for 5 minutes and leave to cool.
2. Meanwhile, heat the milk, add the almond purée and, if desired, the vanilla syrup. Then whisk vigorously with a milk frother to obtain a creamy foam.
3. Pour in the cooled tea into a large glass, then gently top with the almond purée-flavoured milk foam.
4. Decorate with a few flakes of roasted almonds on top of the foam, then enjoy.
Other teas that can be prepared in this latte version include:
Other teas that can be prepared in this latte version include:
MATCHA
Powder green tea - Miyazaki, Japan
MATCHA PEANUT LATTE
INGREDIENTS FOR 1 LARGE GLASS
• 1.5 g of Matcha
• 4 cl of pure water at 80 °C
• 20 cl of milk (dairy or plant-based)
• 1 teaspoon smooth peanut butter
• 1 teaspoon honey or maple syrup
• 5 ice cubes (optionnal, for an iced version)
• A few pieces of roasted peanuts
RECIPE
1. In a bowl, whisk the matcha with hot water using a chasen until you obtain a smooth texture.
2. Slightly warm the milk, add the peanut butter and honey or maple syrup, then froth until smooth and velvety.
3. In a tall glass, pour in the matcha first, then top with the foamed, flavoured milk.
4. Sprinkle with roasted peanut pieces for a crunchy finish, and savour.
MATCHA PEANUT LATTE
INGREDIENTS FOR 1 LARGE GLASS
• 1.5 g of Matcha
• 4 cl of pure water at 80 °C
• 20 cl of milk (dairy or plant-based)
• 1 teaspoon smooth peanut butter
• 1 teaspoon honey or maple syrup
• 5 ice cubes (optionnal, for an iced version)
• A few pieces of roasted peanuts
RECIPE
1. In a bowl, whisk the matcha with hot water using a chasen until you obtain a smooth texture.
2. Slightly warm the milk, add the peanut butter and honey or maple syrup, then froth until smooth and velvety.
3. In a tall glass, pour in the matcha first, then top with the foamed, flavoured milk.
4. Sprinkle with roasted peanut pieces for a crunchy finish, and savour.
Other teas that can be prepared in this latte version include:
Other teas that can be prepared in this latte version include:
CHAÏ - CHANDERNAGOR®
Black tea, imperial spices
CHAÏ COCONUT LATTE
INGREDIENTS FOR 1 LARGE GLASS
• 2,5 g of Chaï Chandernagor tea
• 20 cl of pure water at 95 °C
• 10 cl of coconut milk (or coconut cream for a richer texture)
• 1 teaspoon honey (optional)
• 5 ice cubes (optionnal, for an iced version)
• A few shavings of toasted coconut
• A pinch of ground cinnamon
RECIPE
1. Infuse the tea in water at 95 °C for 5 minutes and leave to cool.
2. Gently warm the coconut milk or cream, then froth to a light mousse.
3. In a large glass, pour in the cooled tea, and sweeten with honey if desired.
4. Carefully spoon the coconut milk foam on top.
5. Sprinkle with a few toasted coconut shavings and a pinch of ground cinnamon, then enjoy.
CHAÏ COCONUT LATTE
INGREDIENTS FOR 1 LARGE GLASS
• 2,5 g of Chaï Chandernagor tea
• 20 cl of pure water at 95 °C
• 10 cl of coconut milk (or coconut cream for a richer texture)
• 1 teaspoon honey (optional)
• 5 ice cubes (optionnal, for an iced version)
• A few shavings of toasted coconut
• A pinch of ground cinnamon
RECIPE
1. Infuse the tea in water at 95 °C for 5 minutes and leave to cool.
2. Gently warm the coconut milk or cream, then froth to a light mousse.
3. In a large glass, pour in the cooled tea, and sweeten with honey if desired.
4. Carefully spoon the coconut milk foam on top.
5. Sprinkle with a few toasted coconut shavings and a pinch of ground cinnamon, then enjoy.
Other teas that can be prepared in this latte version include:
Other teas that can be prepared in this latte version include:
CHAÏ PARISIEN®
Spicy black tea with mellow fruity notes
CHAÏ - CHANDERNAGOR®
Black tea, imperial spices
MATCHA
Powder green tea - Miyazaki, Japan
Continue your discovery of delicious teas, perfect for enjoying with milk:
Continue your discovery of delicious teas, perfect for enjoying with milk:
