Harvest Moon Latte
A burnt sugar and miso syrup mingles with the warming fall spices and pumpkin-y Yunnan Smith Tea seasonal release Autumn Leaves black tea. The result is a plush, velvety latte that will make you fall in love with fall all over again.
Ingredients
4 oz
Autumn Leaves 3x tea concentrate
5/8 oz
Burnt Sugar Miso Syrup (see below)
8 oz
Steamed whole milk (or milk of choice)
1-3 tbsp
Orange peel (for garnish)
1 cup
Organic cane sugar
1 cup
Hot water
1/4 cup
White miso paste
Directions
-
1.Steep the Tea: Boil spring or filtered water. Pour 100 ml of hot water over 3 sachets (or 6 tsp loose) of Autumn Leaves tea. Steep for 5 minutes, then remove the tea leaves or bags. This makes a concentrated base.
-
2.Make the Burnt Sugar Miso Syrup: In a stainless steel saucepan, spread the cane sugar in an even layer. Lightly torch the surface with a cooking torch until golden and bubbling. Carefully add 1 cup hot water and stir while simmering. Remove from the heat and mix in the miso paste. Stir until smooth, then strain if needed. Store in the fridge for up to 1 month.
-
3.Assemble the Latte: Add the tea concentrate and syrup to your mug. Gently express the oils from an orange peel over the drink by squeezing it around the rim and over the tea.
-
4.Add Steamed Milk: Pour in steamed whole milk (or your preferred milk alternative), finishing with a latte art flourish if desired.
-
5.Serve: Serve hot with a shortbread cookie on the side—and don’t forget your favourite cosy blanket.
