Happy International Tea Day!
This sweet and creamy menagerie was the result of a little play time in the kitchen. I used coconut milk, but real dairy milk would work well, too (or cream. Ooooh, cream would be great!).
I love the bright, grassy vegetal sweetness of matcha tea. I’m also a big fan of the dark and complex flavors of a well-balanced chai. I thought I’d do something different and turn them into a smooth and chewy snack.
I steeped a batch each of matcha and chai in coconut milk, added some sugar, then dispersed and hydrated in my hydrocolloids – agar agar (0.6% by weight) and locust bean gum (1.2% by weight), and finally poured into my animal molds to set. (See the “Amba Gel” section of my Deconstructed Sabich for more information on using hydrocolloids.) Quick, easy, fun, and delicious!
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