Inositol Vanilla Swirl Matcha Latte
Recipe by Kaitlyn Antonio
Ingredients:
4-5 grams matcha
100 grams total water
50 grams warm water (for soaking whisk)
12 grams room temperature water (for paste method)
38 grams hot water (176°F)
2 grams agave
8 grams vanilla syrup
115 grams milk of choice (oat milk recommended)
Ice cubes
1-2 arrae Inositol pixie sticks
Instructions: Prepare whisk by soaking it in ~50 grams of warm water to soften the bristles. Sift matcha into a chawan (ceramic bowl) + add 12 grams of room temperature water. Mix together to create a thick paste (no clumps). Add agave + 38 grams hot water (176°F). Whisk matcha in “W” + “M” motions until smooth + micro-bubbles form. Fill a glass with desired amount of ice cubes, vanilla syrup, + milk. Pour whisked matcha over milk. Add 1-2 stick packs of Arrae Inositol + mix well. Top with optional vanilla cream top + sprinkles!
Vanilla Syrup
Ingredients:
1 cup water
1 cup granulated sugar
1 vanilla bean
Instructions: Bring water to a gentle boil in a small saucepan. Add sugar + stir until fully dissolved. Split the vanilla bean lengthwise, scrape out the seeds, add both seeds + pod to the syrup. Reduce heat + simmer for 3-4 minutes. Remove from heat + let cool to room temperature. Strain, then transfer to an airtight container + refrigerate for storage.
Vanilla Bean Cream Top
Optional
Ingredients:
30 grams heavy whipping cream
1.5 grams vanilla syrup
1.5 grams agave
Instructions: Add heavy whipping cream, vanilla syrup, + agave into a small bowl. Whisk with an electric frother or hand mixer for ~2-3 minutes, until the slightly thickened + pourable! You want a soft, silky consistency – not stiff whipped cream
Recipe by Kaitlyn Antonio | TikTok @kaitlynantonio | IG @kaitlynantonio_
