Matcha Pink Drink FOR GROWN-UPS
Mix together 1 tsp. granulated sugar and 1/4 tsp. matcha powder on a small plate. Dip the rim of a mug into water, then into the sugar-matcha mixture. Set aside. Bring ½ cup water to a boil in a small saucepan. Pour into prepared mug and stir in 1 Tbs. whole milk and ½ tsp. matcha powder. In the same saucepan, whisk together 1/4 cup whole milk, 2 Tbs. heavy cream, and 1 tsp. granulated sugar until warm and
PA R E N T S
80 M A R C H
2022
sugar is dissolved, about 2 minutes. Add milk mixture to a high-powered blender along with 2 medium or 3 small strawberries, and blend until smooth. Pour strawberry milk over top of matcha mixture to create two distinct layers. Top with a strawberry slice on the rim. Makes 1 drink.
Snickerdoodle Crème Heat 1 cup whole milk, 2 tsp. maple syrup, and a pinch of ground cinnamon in a small
saucepan over medium-low heat, whisking, until small bubbles form, about 4 minutes (do not let boil). Stir in 1 tsp. pure vanilla extract. Process with a milk frother until frothy, about 30 seconds. (Alternatively, transfer milk mixture to a 16-oz. Mason jar with a lid; shake until frothy, about 4 minutes.) Pour into a mug, spooning froth over the drink, and serve, topped with a decorative sprinkle of cinnamon (use a heart stencil made out of parchment paper, if you like). Makes 1 drink.
S’more Milk, Please! Cut 2 large marshmallows into quarters. Heat 1 cup whole milk and marshmallows in a small saucepan over medium heat, whisking, until marshmallows are melted, 5 to 7 minutes (do not let boil). Pour into a mug and serve, topped with a dollop of marshmallow topping (such as Fluff), a sprinkle of graham cracker crumbs, and a drizzle of chocolate sauce. Makes 1 drink.
FOOD STYLING BY MARGARET DICKEY. PROP STYLING BY CLAIRE SPOLLEN.
L I F E Ñ F u n Fo o d
