ABSA's Kitchen: Angie Special! 🍽️⭐

Angie Hanjaya's Pumpkin Butter Matcha

Back to school special! Need some caffeine? We got you! Angie Hanjaya shares with us one of her favorite recipes to make to keep you motivated as we head into second semester. 🍵

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⭐Ingredients:

◦ 2 tsp of your favorite matcha powder (I used ummon by ippodo tea)

◦ 30-40ml of water (175f)

◦ 80ml of your favorite milk (I used oat milk)

◦ 2 tbsp (or more) of pumpkin butter (got mine from trader joes)

◦ Ice cubes

◦ Sweetener of choice (I use a squeeze of honey)

⭐Equipment:

◦ Chasaku (matcha bamboo scooper)

◦ Chasen (bowl)

◦ Glass

⭐Directions:

1. Sift your matcha into a bowl

2. Add your water 

3. Whisk matcha in ‘w’ shape motions back and forth with the chasen until small bubbles/foam forms on top (make sure no more clumps)

4. Take pumpkin butter and smear on the inside of your glass

5. Add ice cubes

6. Drizzle honey (or add sweetener of choice) 

7. Add milk

8. Pour the matcha on top

9. Give a good stir! And enjoy!

Optional: add a cinnamon cream cold foam

⭐Blend whipping cream, a small splash of milk, a dash of cinnamon and a pinch of sugar together until it thickens and you're good to go!