KOATJI takes its name from its two core ingredients: oats and koji. Koji, a fermented rice culture used in Japanese cuisine for centuries, is a naturally probiotic superfood and elevates the plant milk by combining flavor, texture and health. Developed by a team of Michelin chefs and baristas in Copenhagen and California, KOATJI has revisited ancient traditions of slow craftsmanship to create the plant milk of the future. The result is an organic oat milk made without added sweeteners, gums, or fillers — crafted to meet the standards of modern baristas and home kitchens alike.
In collaboration with KOATJI, we’re sharing three recipes that highlight this distinctive milk, each thoughtfully paired with KINTO drinkware.
KOATJI PISTACHIO MATCHA LATTE
Creamy, silky and delicious blend which is also rich in antioxidants, healthy fats, and fiber.
2 servings
Matcha Blend
4 g Matcha, Rocky´s
80 g Water (160F)
1. Add Matcha and half of the hot water to a bowl
2. Whisk until the matcha has fully incorporated with the water
3. Add the rest of the water
4. Cool down
Pistachio blend
30 g Pistachio butter, smooth
100 g of Koatji milk
1. Mix Pistachio butter with Koatji milk and blend to a smooth texture
2. Strain it through a fine strainer or nut milk bag
Final Drink (1 serving)
40 g Matcha blend
50 g Pistachio blend
110 g Koatji Milk
Cinnamon Powder
1. Add the Matcha blend into a cup
2. Mix the Pistachio blend with the Koatji milk
3. Steam the Koatji/Pistachio milk and add it to the matcha
4. Finish the drink with a dust of cinnamon powder
DANISH PANCAKES WITH STRAWBERRY YUZU SYRUP
A Danish version of the beloved crepe, these pancakes are thin and delicate, made with a rich batter of Koatji milk, eggs, beer, vanilla, and citrus zest. Topped with fresh strawberries and a fragrant strawberry and yuzu syrup, they offer a perfect blend of berry sweetness and citrus tartness.
4 persons
Pancakes
6 eggs
250 g Flour, All purpose
400 g Koatji Milk
100 g Beer (Pilsner or Larger)
40 g Cane Sugar
½ Vanilla Pod
Zest of one lemon
A pinch of salt
Whisk together the eggs with beer, flour, sugar, vanilla, lemon zest, and salt until the flour is fully incorporated. Then add the milk little by little and mix to a smooth batter. Let the batter rest for at least 3 hours (preferably make the batter the day before).
Heat up a frying pan (high heat), add a bit of butter and add the pancake batter so it just covers the surface of the pan (important not to add too much batter, to make the pancakes as thin as possible).
Strawberry & Yuzu Syrup
200 g Sugar
500 g Strawberry, Frozen
20 g Yuzu Juice
200 g of Fresh Strawberries
1. Add the Frozen Strawberries, Sugar, Water and Yuzu Juice into a pot
2. Let it boil for about 3 minutes until the sugar is fully dissolved
3. Strain through a fine strainer and cool down
Serve the Pancakes with fresh Strawberries and drizzle with the aromatic Strawberry and Yuzu Sirup on top. Enjoy!
MATCHA CHIA PUDDING WITH BLUEBERRIES AND PISTACHIO
Chia pudding
70 g Chia seeds
450 g Koatji milk
4 g Matcha
0.5 g Sea salt (a pinch)
1. Whisk Matcha with Koatji Milk and make sure that the Matcha is fully incorporated
2. Mix in chia seeds and salt and let it sit in the fridge overnight
Serving
100 g Chia pudding
20 g Pistachios (roasted and chopped)
75 g Blueberries
20 g Maple Syrup
Cinnamon Powder
1. Add the Matcha Chia Pudding to a cup
2. Mix the blueberries with Maple Syrup
3. Add the Blueberries on top of the Pudding, sprinkle with the Pistachios and top with a dust of cinnamon powder. Enjoy!