One of my favourite morning rituals is the process of preparing and enjoying a traditional matcha. Scooping the vibrant green tea into a ceramic bowl, pouring in the steaming water and whisking it until frothy is a meditative act that sets the tone for the day. Sometimes, however, there’s a craving to jazz things up, especially on warmer days. That’s when iced matcha latte reigns supreme.
Rooibos only grows in one region in the entire world: a small mountainous area in the Western Cape province of South Africa called the Cederberg. Locally, it’s long been hailed as a flavorsome herbal tea and it is now slowly gaining popularity abroad. But one variation of the tea is still virtually unknown outside of South Africa. The Rooibos Cappuccino, also called Red Cappuccino.
Whipped coffee is not a new sensation, but many only know it as the South Korean Dalgona Coffee that first originated in China’s Macau. There is however a traditional Greek coffee drink that also makes use of the frothing abilities of instant coffee: The incredibly satisfying frappé. Traditionally, the golden coffee foam is simply topped with water and the optional dash of milk, but I love adding plant-based milk instead of water for a creamier texture and balanced flavor.
I’ve always considered turmeric shots a recent marketing faff, the newest addition to the allures of a checkout amidst candy bars and scratch cards, but this time with a health promise. But it’s yet another example of how I’ve been misled by the industry and the backlash it has received. Most ginger shots bought at the shops are overly sweet, designed to trick us into coming back for more. Yet in their sweetness, they defy the very health promise they set out to make in the first place.
Did you know that you can make boba tea out of potatoes? Together with urban gardening legend Alessandro Vitale (@_spicymoustache_), we made our own potato starch from a handful of potatoes and used the leftover flesh to make potato milk.
Just like sourdough or kombucha, making your own water kefir at home is a gift that keeps on giving. Once you have an active starter culture, it only takes a few minutes to make a new batch of kefir. The reward is a refreshing probiotic drink that is slightly tangy, mildly sweet and bursting with natural carbonation.
One of my fondest food memories in Italy was the discovery of the Nocciolino. It was in a small unassuming bar on a quiet street in Brindisi, where I first savoured the heavenly combination of an espresso with a scoop of hazelnut gelato. I had come to love affogato, a shot of espresso served with vanilla gelato, but the flavour of hazelnut together with a strong Italian caffè was unparalleled.
Kombucha is quite a wondrous drink. It is naturally sparking, slightly tangy and mildly sweet. You can flavour it with the seasons, from elderflower to Tarocco oranges and use it as a refresher during the sunnier days or the base of a cocktail in front of a crackling fire in winter. If you make it at home, it is virtually bottomless. All it takes is tea, sugar, the flavour of your choice and nature’s most genius ingredient, time, to make a new batch.