ICED CORN MILK MATCHA

If there’s one thing we’re down to try, it’s a fun, viral matcha recipe - and this one has been on our mind 24/7. So, of course, we had to recreate it ourselves. Inspired by Vietnamese Sua Bap, this corn milk matcha latte is one of the most interesting, delicious, and addictive matcha drinks we’ve created at home so far. One wasn’t enough.

INGREDIENTS:

  • 2 whole cobs of corn, or four half cobs
  • 500ml coconut milk (we use @rudehealth)
  • 1 tsp sea salt
  • 1 tbsp granulated sugar
  • A JENKI Matcha shot
  • Ice

 

HOW TO:

  1. Slice all kernels from your cob then add both the kernels and the cob into a pot.
  2. Add your coconut milk, sea salt and sugar to the pot.
  3. Over a medium flame, bring to a simmer and then simmer for 10 minutes.
  4. Strain into a jar or storage container and chill in the fridge for at least an hour.
  5. Fill a glass with ice, chilled corn milk and then top with your JENKI Matcha shot.
  6. Prepare yourself for the most delicious and interesting sips ever!
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