Forget coffee, this boozy, caffeinated treat is just the pick-me-up you need. Unlike coffee, matcha tea leaves you calm, yet alert, without the jitteriness of a coffee high or the crash afterwards. With two types of rum, including a raw-funky agricole, this brunch cocktail plays up the tea’s inherent grassiness and creamy, honeyed sweetness. Using a traditional bamboo whisk (known as a chasen), master your Japanese whisking technique by making this drink—over, and over, and over. It’s a tough job, but somebody has to do it.
Spiked Matcha Latté
1 tsp matcha powder
.75 Cup milk
.5 oz simple syrup
1 oz Rum
1 oz Rhum
- Bring water to a boil, then remove from the heat and reserve.
- In a small pot over medium-high heat, bring the whole milk to a simmer. Turn off heat and reserve.
- Sift the matcha powder through a tea strainer into a mug.
- Slowly whisk in .25 cup boiling water (the optimal temperature is 160-165 degrees Fahrenheit). The whisking motion is more like scrubbing a pan with a sponge than a circular motion.
- Add the warm milk, simple syrup and rums, and whisk again.