This is one of the recipes from the GCC Mushroom Challenge and I have to say my favourite of all the courses. The flavour tones of the porcini poweder and espresso were so compatible and the earthy yet floral fragrance were more than I had hoped for!
Porcini Latte
1/2 teaspoon (generous) porcini powder (or to taste)
1 tablespoon boiling water
1 ounce fresh brewed espresso
6 ounces steamed/frothed milk
extra porcini powder for dusting
Rehydrate the porcini powder with the water in the bottom of your mug to form a paste. Then add the fresh brewed espresso and mix (rehydrating with the espresso directly didn't increase the flavour and left the drink a bit pasty and gritty.
Fill with steamed milk and sprinkle foam with porcini powder.
Enjoy!
Porcini Latte
1/2 teaspoon (generous) porcini powder (or to taste)
1 tablespoon boiling water
1 ounce fresh brewed espresso
6 ounces steamed/frothed milk
extra porcini powder for dusting
Rehydrate the porcini powder with the water in the bottom of your mug to form a paste. Then add the fresh brewed espresso and mix (rehydrating with the espresso directly didn't increase the flavour and left the drink a bit pasty and gritty.
Fill with steamed milk and sprinkle foam with porcini powder.
Enjoy!