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Almond Butter Matcha Latte Formula Giveaway 🫶🏻🍵🥜✨

2025/8/28 Edited to

... Read moreถ้าใครเสิร์ชหา almond milk matcha latte หรือ almond butter matcha แล้วอยากได้รส “มันนัว” แบบคาเฟ่ เราว่าคีย์หลักอยู่ที่ 3 อย่าง: วิธีละลายมัทฉะ, การทำให้เนยอัลมอนด์เข้ากับนม, และบาลานซ์หวาน-เค็มค่ะ 1) เลือกนมอัลมอนด์/นมโอ๊ตแบบไหนดี? - นมอัลมอนด์ (almond milk): รสเบา หอมถั่วนิดๆ ทำให้กลิ่นมัทฉะเด่น เหมาะกับคนชอบลาเต้ที่ไม่หนักมาก - นมโอ๊ต: เนื้อสัมผัสหนากว่า หวานธรรมชาติ ทำให้เครื่องดื่ม “ละมุน” ขึ้น (สูตรเดิมเราใช้นมโอ๊ต 150 ml ก็อร่อยมาก) ทริค: ถ้าชอบเข้มข้น ให้เลือกสูตรบาริสต้า/โปรตีนสูง หรือเพิ่มน้ำแข็งน้อยลง 2) ละลายมัทฉะให้เนียน ไม่เป็นเม็ด เราแนะนำร่อนผงมัทฉะก่อน แล้วเติมน้ำร้อน 60–80 ml (อุณหภูมิประมาณ 70–80°C) จากนั้นใช้ชะเซ็นหรือที่ตีฟองมือคนให้เป็นครีมโฟมละเอียด จะช่วยลดรสฝาดและทำให้ Matcha Latte หอมขึ้นมาก 3) ทำให้เนยอัลมอนด์เข้ากับนม (ไม่จับตัวเป็นก้อน) เนยอัลมอนด์ (Almond Butter) จะข้นและแยกชั้นง่าย วิธีที่เวิร์กสำหรับเราคือ - ผสมเนยอัลมอนด์ 1 ช้อนโต๊ะ + เมเปิลไซรัป 5–10 ml + เกลือทะเลปลายช้อน ลงในแก้วก่อน - เติมนมอุ่นเล็กน้อย (หรือใช้นมอัลมอนด์/นมโอ๊ตอุณหภูมิห้อง) แล้วคนให้ละลายเป็น “ครีมถั่ว” ก่อนค่อยเติมนมส่วนที่เหลือ ถ้ามีเครื่องปั่น/ที่ตีฟองนม ใช้ปั่น 10–15 วินาที จะเนียนเหมือนคาเฟ่เลย 4) สัดส่วนที่ปรับง่ายตามชอบ - ชอบเข้มมัทฉะ: เพิ่มมัทฉะเป็น 6–7 g - ชอบมันถั่วเด่น: เพิ่ม Almond Butter เป็น 1.5 ช้อนโต๊ะ แต่ลดความหวานลงนิดนึง - ชอบหวานน้อย: เมเปิลไซรัปเริ่มที่ 5 ml แล้วค่อยเพิ่ม 5) เสิร์ฟแบบเย็น (Iced) ให้อร่อยขึ้น ใส่น้ำแข็งก่อน แล้วเท “นม+อัลมอนด์บัตเตอร์” ตามด้วยช็อตมัทฉะด้านบน จะได้เลเยอร์สวยๆ และรสไม่จืดเร็ว สำหรับเรา Almond Butter Matcha Latte เป็นแก้วที่ช่วยให้มัทฉะโทนถั่วชัดมาก หอม มัน และกลมกล่อมจากเกลือทะเลนิดเดียว ใครลองแล้วชอบแบบไหน (นมอัลมอนด์หรือนมโอ๊ต) มาแชร์กันได้นะคะ

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