OHAYO Miso Caramel

This is one of our all-time favourite matcha flavours — our miso caramel matcha — and so many of you have fallen in love with it at the markets too, so here it is!

A little heads up: caramel can be tricky if you're not used to making it, so take your time and be careful. But once you get the hang of it, it's so worth it. Making a big batch? It stores well in the freezer too.

You'll need:

200g white sugar
60ml water
120ml thickened cream
60g unsalted butter, cubed
2 tbsp white miso paste
½ tsp sea salt flakes

How to make it:

Combine sugar and water in a saucepan over medium heat. Swirl (don't stir) until deep amber, about 8 minutes.

Remove from heat and carefully whisk in the cream — it will bubble up.

Whisk in the butter until glossy.

Whisk in the miso paste and salt. Taste and adjust.

Cool slightly, then jar. Keeps in the fridge up to 2 weeks, or freeze for longer storage.