Latte

When two Japanese specialities meet, the result is a taste sensation. Drinking tea alongside sushi is a tradition that is skilfully maintained by the best Japanese chefs, who love to refine pairings which highlight the taste of every fish.

Recipe by Bastien Gardrat

A comforting blend inspired by traditional Tibetan Po Cha (“butter tea”).

The tea latte, a scrumptious blend of hot tea and milk, has become one of the trendiest ways to drink tea in recent years.

Preparation Steep the Organic Spicy Passion in 13.5 oz. (4 mL) filtered water at 175°F (8°C) for 4 min. Let cool and place in the refrigerator. Slice 2 bananas into rounds and freeze. In a blender, combine the 2 frozen bananas, steeped Organic Spicy Passion , vanilla ice cream, sugar, and vanilla extract. Blend until the milkshake is smooth and even in consistency. Pour into glasses and garnish with a cinnamon stick or a skewer of banana slices.

Preparation The night before if possible, steep the Organic Spicy Passion in 12 oz. (36 mL) of filtered water at 175°F (8°C) for 4 min. Let cool and place in the refrigerator. Put the coconut milk in the refrigerator. In a shaker or blender, combine the maple syrup, coconut milk, and cold Organic Spicy Passion . Serve very cold with an orange slice.

Preparation Add 15g Water Garden to ¼ litre almond milk. Leave to infuse in the fridge for 5 hours. Remove the infused leaves. Then, in a blender, combine the ¼ litre infusion with 4g fresh coconut milk, 4g agave syrup and 2 slices of mango. Serve.

Preparation Add the Hanging Garden to the 1 cup of filtered water and the 1 cup of milk. Leave to infuse in the fridge for 3 hours. Remove the infused leaves. Add the 3g (1oz) of tapioca pearls to 1 ½ cup of boiling water. Reduce the heat and leave to simmer for 7 minutes. Rinse the pearls and leave to cool in a bowl. Add the 5g (1.7oz) of sugar cane syrup to Hanging Garden infusion. Place the 3g (1oz) of tapioca pearls in each glass, then pour the infusion over the top. Serve.

Preparation Place the water, milk, sugar and tea in a saucepan. Bring to the boil and leave to simmer for 3 to 4 minutes. Serve.

Preparation Place the milk, cream, sugar, vanilla sugar and tea in a saucepan and heat. As soon as the mixture starts to bubble, remove from the heat and leave to infuse for 4 minutes. Remove the tea. In a separate saucepan, melt the chocolate over a low heat, then whisk vigorously into the milk mixture. Serve hot in a large mug.

Preparation Infuse the tea for 4 minutes in water heated to 9°C. Add the honey and leave to cool in the fridge. Once chilled, add the lime concentrate.