Elevate your morning ritual with this ultra-luxurious, multi-textured matcha latte, featuring 3 distinct ways to enjoy Jamie's Farm Maple Pecan Granola. Between the velvety Granola Butter, the overnight Infused Cream, and the earthy whisked matcha, this recipe strikes a perfect balance between nutty sweetness and vibrant green tea.
Recipe by @jolinfromscratch
Prep Time: 20 minutes active preparation, plus 8 to 12 hours of infusion
Cook Time: 10 minutes
Servings: 1 matcha latte, plus extra granola butter and granola cream
Ingredients:
Maple Pecan Granola Butter:
- 1 cup Jamie’s Farm Maple Pecan Granola
- 1 ½ tbsp ghee
- 1 ½ tbsp neutral oil, like sunflower or avocado oil
- 1 tbsp maple syrup
- ¼ tsp ground cinnamon
- ⅛ tsp fine sea salt
Maple Pecan Granola Cream:
- 1 cup heavy cream
- ½ cup Jamie’s Farm Maple Pecan Granola
Maple Pecan Granola Matcha Latte, for a 12 oz drink:
- 1 heaping tsp matcha powder, sifted
- 2 ½ tbsp water, ideally around 150ºF to 170ºF
- 3 tbsp Maple Pecan Granola-Infused Cream
- 2 tbsp + ½ cup dairy or nondairy milk of choice, divided
- 1 tbsp Maple Pecan Granola Butter
- Ice cubes
- 1 tbsp maple syrup, or adjust to taste
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Jamie’s Farm Maple Pecan Granola, for topping
Instructions:
Make the Maple Pecan Granola Butter:
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In a high-speed blender or food processor, add the Maple Pecan Granola, ghee, neutral oil, maple syrup, ground cinnamon, and fine sea salt. Blend on high until smooth. It should be spreadable with a thick peanut butter-like consistency. Store in an airtight container & refrigerate until ready to use, for up to a month. You should get around ½ cup of granola butter. If refrigerating, let the granola butter come to room temperature before using.
Make the Maple Pecan Granola Cream:
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In a jar or other container with a lid, combine heavy cream and Maple Pecan Granola. Stir to combine, cover, then refrigerate for 8 to 12 hours. After this cold infusion, strain out the granola, making sure to press as you strain to extract as much cream as you can. You should get around ½ cup of cream. You can discard the granola, or add it to your oatmeal as it's cooking, to pancake batter, cookie batter, and more!
Make the Matcha Latte:
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In a matcha bowl, use a bamboo whisk to whisk together the sifted matcha powder and water. Whisk in a “W” or “M” motion until a smooth layer of microfoam (uniform bubbles) forms on the surface. Set aside.
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To make the cold foam, in a small cup, add 3 tbsp of Maple Pecan Granola cream and 2 tbsp of milk. Use a handheld milk frother to froth the cream until it reaches a thick but pourable consistency. Set aside to make the rest of the drink.
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Into a 12-oz cup, add granola butter to the bottom and enough ice cubes to fill about ¾ of the cup. Drizzle maple syrup over the ice cubes, then pour in ½ cup of milk. Top with the matcha shot, then gently pour the cold foam over the drink. Top with extra Maple Pecan Granola, stir, and enjoy!
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