Imported from Instagram
Homemade Creamy Iced Matcha
A thick, paste-style ceremonial matcha preparation blended with heavy cream and served over ice and milk. The recipe uses a small amount of sugar and warm water to create a concentrated matcha base before combining it with the chilled milk mixture.
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Ingredients
- 4 g Ceremonial matcha (The creator uses Marukyu Koyamaen ceremonial matcha.)
- 2 g Sugar
- 10 g Water (175 degrees; the source does not specify whether this is Fahrenheit or Celsius.)
- 40 g Heavy cream
- 100 g Ice
- 1100 g Milk (Milk of your choice.)
Steps
- 1
Soak the bamboo matcha whisk in water to soften the tines before whisking.
- 2
Place the ceremonial matcha in a bowl or cup and add the sugar.
- 3
Add 10 g of water heated to 175 degrees. Whisk the mixture with the bamboo whisk until it becomes a thick paste; this is the recipe's paste method.
- 4
Add the heavy cream to the thick matcha paste and mix it with the bamboo whisk.
- 5
Set the bamboo whisk aside and use an electric whisk to continue mixing the matcha and cream mixture.
- 6
Place the ice in a serving glass.
- 7
Pour in the milk of your choice, then add the prepared matcha mixture. Serve immediately.
Notes
The transcript clearly states 4 g of matcha; one OCR frame appears to misread this as 14 g. The source says the water is 175 degrees but does not identify the temperature scale. Milk type is left to the cook's choice, so nutrition is estimated using generic whole milk.
Nutrition per serving
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