Kuki-what-the-heck, you might be asking?
Kukicha tea is Japanese twig tea and before you run away as fast as you can, please believe me that’s it’s actually really tasty! 🙂
The tea is a version of green tea, but it’s brewed with the stems as opposed to the leaves of the plant. I think Kukicha tea is actually a lot less bitter and much more flavorful than green tea, so it’s become my preferred after-lunch beverage:
The caffeine level of Kukicha tea is pretty low, too, so it doesn’t impact my sleep like a cup of coffee has in the past, yet it gives me a boost of energy to get through the afternoon. Plus, I did some cursory research and found that this tea likely includes the same antioxidant benefits that green tea does, yay!
To make this latte, you’ll start with by boiling the tea. This is the most time-consuming step, but it’s necessary because you won’t get the full flavor by just steeping the stems like you would with leaf tea (if you really don’t want to boil your own tea, you can use the bagged version and steep it).
This is what it looks like, and you might also want to know that I like to buy the tea from Vitacost.com (I’m not an affiliate, but new customers can get a $10 coupon with this link). I should also tell you that for this particular post, I was sent the tea as part of this review for Vitacost, but all opinions are my own:
After the tea simmers for about five minutes, you’ll then want to strain out the twigs because, I mean, they’re twigs:
I then added about two cups of the brewed tea to my blender, along with some homemade vanilla coconut milk beverage plus about 8 drops of this new Lo Han non-nutritive sweetener I’ve been testing, and blended it briefly:
Total creamy, sweet yumminess, with a mild flavor of coffee, IMHO:
The extra tea got poured into a glass container to be served the following day:
Here’s the printable recipe:Print
- Combine the tea and the water in a medium saucepan. Bring to a boil and then lower heat to simmer for five minutes. Set aside to cool slightly.
- Pour brewed tea through a strainer to remove the twigs. Discard the brewed twigs or save them to be re-brewed if you like.
- Combine two cups of the brewed tea with your sweetener and non-dairy milk of choice in a high-speed blender.
- Process on high for 2 minutes and serve hot.
What’s your tea of choice? Have you ever tried Kukicha?