Matcha tea with cheese foam topping is a fun and indulgent flavour combinations. Rich, sweet, salty, fresh and fragrant! A creamy dollop adds so much flavour to our classic Matcha tea.
There are no nasties in this recipe. No additives or preservatives. Just a whole lot of deliciousness.
Ingredients:
For the cheese foam: enough for 2-3 drinks. Store leftovers in the fridge up to a week.
- 40 gram cream cheese
- 2 Tablespoons of Condensed milk
- 100mL of whipping cream
- a pinch of salt
For the Matcha Iced Tea: for a single serve
- 1.5 teaspoons Matcha
- 150mL warm water to whisk matcha
- lots of ice
How to:
- Add cream cheese, condensed milk and sat to a mixing bowl. Using a fork, whisk until it is smooth and no more lumps can be visible. It will be the consistency of a thick cake batter.
- In a seperate bowl, beat the whipping cream until it forms soft peaks. We want to avoid over whisking. The cream should be liquid enough to be able to move around in the bowl but firm enough to just hold its shape.
- Add the cream cheese mixture into the whipping cream. Gently fold together. It should now resemble a thin cake batter.
- Make your matcha. Whisk matcha and work water together. Add this to a tall glass with lots of ice. It should fill about 3/4 of the cup.
- Top your remaining 1/4 of the glass with the cheese foam.
- Sip and enjoy!