FOOD & DRINK Matcha and Turmeric


Known as a golden latte or golden milk, turmeric and coffee are teaming up to provide a ‘healthy’ option to the morning beverage.


amino acids and claims that it will speed metabolism and reduce stress. Start pour- ing! Sloane Rangers can pick up a matcha latte at Good Life Eatery, and Fitzrovians are flocking to Curators Coffee Gallery (51 Margaret Street). The rest of us can pick one up at Notes coffee bars around town, and even Whittard shops are selling to-go versions.


Flat White


A recent McDonald’s commercial has de- picted the intrigue and mystery behind this beverage, especially when the cus- tomers ask “What is a flat white?” and the response is both high-browed and conde- scending. Flat white is an Australian cre- ation dating way back to, er, the 1980s. There was a seasonal problem with milk cows that prevented the milk foaming in the steaming process. Instead, a micro- foam was the result. Today, you can get a flat white everywhere in London, but this means that quality is suffering and un- trained baristas will give you just a latte with a pretty design on the top. That’s not a flat white! The original location is in Soho at a cafe called, you guessed it: Flat White (17 Berwick Street).


Masala Chai


India’s liquid export is London’s grateful gain. Long before pumpkin spiced lattes, there was chai – a beautiful blend of black tea, milk, cinnamon, cardamom, ginger and garam masala. When done well, it is a


small pleasure that can make a moment feel like a lifetime. When done poorly, it’s a powdery concoction of artificial flavours and fillers. St. Ermin’s Hotel (Caxton Street) has masala chai on their afternoon tea menu all year around. Dishoom offer unlimited refills on their masala chai at breakfast – my record is eight! They are served in small glasses, but they pack a punch. Roti Chai (3 Portman Mews South) is a short walk from the main Primark near Bond Street, so it’s a great place to relax and enjoy after a rampant day of shopping.


If you feel like making a version at home and toting a flask with you, try this recipe that comes from a corner tea vendor in Mumbai. Remember, you can always sub- stitute the milk for a dairy-free alternative of your choice. For the tea: just over half cup of milk, mixed with water to make a full cup. Add sugar (to your taste) and tea leaves, bring to a boil and then let it sim- mer gently. Add the masala, taste the tea as it simmers, adjust sugar and masala. For the masala:You can add ginger (gently pounded so that it is squashed), car- damom pod shells, or a mix of both. Experiment.


Hot Bubble Tea


You read that right! Bubble tea is the quirky iced drink that has made its way from Taiwan to Soho in many flavours and varieties. It’s normally served as tea, milk or juice, chewy tapioca balls, ice and a fun


coloured straw. But did you know there is a hot version? Oh, yes! Never again do you have to limit your bubble tea con- sumption to warm days when you can just ask for a hot version. Bubbleology, Cha Time, and Cuppacha all have locations scattered around London with hot op- tions for cold days. Earl Grey milk bubble tea anyone?


Vietnamese Coffee


Beware! This is probably the most exqui- site coffee drink you will try this winter. Vietnamese coffee is known as cafe da or cå phe da. You begin with a dark roasted coffee that uses a slow drip metal filter for the water to casually make its way directly into the cup. The iced version is when this cup of coffee is added to a glass of ice, but you can skip this part for winter. Next, in- stead of just milk and sugar, the preferred addition is sweet condensed milk. It’s pure luxury, and really decadent. Since they throw in ice during the warmer season, you’ll be able to take this drink into sum- mer; just watch those calories. Vietnamese shops have opened all over town due to


Masala Chai spices


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FOCUS The Magazine 9


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