In life, there are two types of marmots: those who love tradition: familiar ingredients, sure flavors that never disappoint...And then there are those who were born for adventure: they have a taste for risk and flavors from far away, like unami.
No matter what kind of groundhog you are, Yodie and Grison have their hearts on their sleeves: they don't judge anyone! Except...maybe...groundhogs who won't even be tempted to try this jasmine tea latte with rice milk and toasted black sesame at home!
Summary
It's the story of a delicate jasmine flower that crossed paths with a well-roasted sesame seed. It was love at first sight for these two ingredients from elsewhere!
At the same time, as you might expect, the two of them create a contrast: delicate, floral notes, intense, deep flavor... Their aromas slowly intertwine. Let the charm work and you will obtain a spectacularly refined drink!
This is what we love about Les 2 Marmottes: the combinations that surprise without ever clashing!
Small but mighty, this little seed holds great treasures. Mainly from Asia, black sesame, this more intense cousin of blond sesame, brings a roasted, slightly bitter, and ultra-aromatic, almost chocolatey touch to your drinks. A touch of character that won't go unnoticed! Why do we love it?
• It is rich in antioxidants and minerals (calcium, magnesium, iron, etc.),
• It contains good lipids (unsaturated fatty acids),
• It’s a real plant-based source of protein!
And then, in paste or in seeds?
• In sweet paste (often called black sesame paste in Japan), it is creamy, almost praline-like. Perfect for sweetening and texturizing lattes.
• In roasted seeds, it brings crunch, an elegant visual touch, and a flavor that amplifies with heat.
Long live tahini!
Tahini is simply blond sesame paste—an ultra-fine, slightly bitter paste widely used in Middle Eastern cuisine (hummus, sauces, desserts, etc.).
In a latte, it's best to sweeten it a little: plain tahini has a more raw, toasty-nutty taste than sweet black sesame.
So, if you use it in a hot drink, consider adding a little honey or maple syrup, and possibly a pinch of salt to balance the flavors.
Preparation time: less than 15 minutes
1. Toast the black sesame seeds for the topping (4 to 5 minutes in a frying pan over medium heat, stirring well so that the seeds do not stick, or 7-8 minutes in the oven at 180°C/gas mark 6).
2. Infuse the jasmine green tea in the hot rice milk for 5 minutes.
3. Add the sesame paste.
4. Mix lightly to combine.
5. Lather.
6. Serve in a clear cup (for a nice contrast) and sprinkle with toasted black sesame seeds.
For a sophisticated sweet and savory latte: add a dash of roasted sesame oil as a finishing touch. Who would dare think our marmots lacked originality?
Discreet and sometimes underestimated, rice milk hides its game well. It's true that in the family of plant-based milks, we know it less, but it's just as good!
Behind its fluid texture and slightly sweet taste, it offers a neutral but subtle base, ideal for letting the other ingredients express themselves...
Once cooked, the rice naturally develops round, slightly cereal notes, which coat the jasmine tea and awaken the richness of the black sesame without overwhelming it.
Technically, rice milk does not naturally contain the key umami compounds (like glutamate, inosinate, or guanylate) found in rich foods like mushrooms, Parmesan cheese, tomatoes, or kombu broth.
So it's not a true source of umami in the scientific sense. But sensorially? It's more subtle.
Once heated, rice (and therefore rice milk) develops sweet, slightly caramelized notes, with an enveloping texture, thus reinforcing the perception of salty, grilled or roasted flavors around it - such as those of black sesame, for example.
In Japanese cuisine, rice or rice-based products are often used to structure umami dishes.
Find all the recipes from the Marmottes Tea Room for free in a recipe book to download below.
