Try the recipe we use in our Duke Street shop. This Matcha Latte is packed full of antioxidants.
You will need...
2g Matcha
38ml - Still waterMilk as desired
Matcha Bowl (Chawan)
Bamboo Scoop (Chashaku)
Method...
To make the paste:
Put 2g (Chashaku bamboo scoop) of the Matcha powder in a bowl. Add 38ml water and whisk vigorously with a Chasen (whisk) until a dense green bubbly foam is formed.
To make the Matcha Latte:
Use 40ml of the Matcha paste
Steam and texture your milk before pouring it on top of the Matcha paste.
This Chilli Hot Chocolate is a simple, warming twist on a classic favourite. Higgins Luxury Hot Chocolate is gently infused with a slice of chilli, creating a cosy cup with a subtle kick, adding mezcal or agave if you’d like to tailor it to your taste. A recipe easy to make, comforting, and perfect for cold evenings.
Light, creamy, and quietly indulgent, our Iced Matcha with Coconut Milk and Pistachio Cream is perfect for those December days when you want calm energy without the warmth.
Celebrate the festive season with our Spicy Ginger Affogato — a simple yet indulgent winter treat made with Higgins espresso and our Spiced Ginger & Chocolate Chip Biscuits. Hot meets cold, spice meets sweetness, creating a deliciously comforting dessert that’s ready in moments and perfect for cosy December evenings.
