Here's my attempt at Sawada Coffee's Military Latte, which is an espresso and matcha latte with vanilla syrup and cocoa powder. My experience with the military latte is this:
When I was in Chicago for a teacher's conference, I looked up the coffee shops that were nearby where I was staying and found Sawada Coffee and read about the military latte. I wanted to try it, so one morning before the conference I got up early and walked there. It was really hot and I walked wayyyyy past the cafe somehow and then I was going to be late getting back to the conference, so when I finally found the coffee shop, I was really sweaty and gross and I didn't realize until I was walking out the door with my iced military latte that I forgot to say decaf. I wavered between throwing it away and going back inside to order a new one and finally decided to just drink it. I love coffee, but I have to drink decaf, because fully caffeinated coffee makes me hyper, manic, more talkative than I already am. It was an okay day, though. I did send an email I wish I hadn't to my realtor later that day, and I blame the caffeine, but anyway...
I really love this latte! I often can't decide between espresso and matcha, and this latte combines them both. Here is my rendition. I'm not claiming it to be authentic in any way, but if you read all the way through that long, probably boring story, you are probably wanting a recipe. :)
My Version of Sawada's Coffee Military Latte (with instant coffee)
Ingredients:
- 2 teaspoons instant coffee
- I use Mount Hagen.
- 2 teaspoons sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon just-boiled water
- 1 cup nondairy milk of choice
- I usually use sunflower seed or pumpkin seed milk=3/4 cup water+2 tbsp. seeds, blend and then strain through fine mesh sieve.
- 1 1/4 teaspoons matcha powder
- 1/4 teaspoon cocoa powder
Directions:
1. Measure instant coffee, sugar, vanilla extract, and water into a drinking glass, and whisk until frothy (a minute or so).
2. Blend nondairy milk and matcha powder--you can do this in a blender or whisk by hand in a liquid measuring cup.
3. Pour milk mixture over espresso, and sprinkle cocoa powder on top. I used a fine mesh sieve for the cocoa powder, but you can just kind of spoon it on top.
4. Add ice, and enjoy!
