Matcha with Cream Top & Flavor Variations | Kale Me Maybe
Matcha with Cream Top & Flavor Variations
5 mins prepServes 1
Matcha is what gets me up each and every morning! My favorite is the Ikuyo from @ippodoteausa. This recipe guides you through making a frothy matcha base with a thick cream top, including several delicious flavor variations to customize your drink.
1. **Prepare the Matcha Base:** Sift 2 teaspoons of matcha powder into a bowl. Add 2 tablespoons of hot water (no more than 180 F) and whisk until a smooth paste forms. Whisk in about 2 more tablespoons of water until the matcha is nice and frothy.
2. **Prepare the Cream Top:** Pour a few tablespoons (approx. 3 tbsp) of heavy cream into a separate glass. Use an electric whisk to whip the cream until it is nice and thick. If desired, add a little maple syrup for sweetness.
3. **Assemble:** Pour the frothed matcha into a serving glass, then gently layer the prepared cream top over it.
4. **Flavor Variations (Optional):**
* **Blood Orange Creamsicle:** Juice one blood orange (can also use regular orange) and strain. Add some vanilla bourbon paste into the cream top before whipping.
* **Mango Sticky Rice:** Blend mango until a smooth puree forms (add a little water if needed). Top the final drink with a little milk of choice. Mix some shredded coconut into the cream top and sprinkle with black sesame seeds.
* **Strawberry Rose:** Mix a splash of culinary rosewater into your matcha base (a little goes a long way). Make a strawberry cream top by adding 1 teaspoon of freeze-dried strawberry powder to your heavy cream before whipping.
* **Coconut Brown Sugar:** Mix in some coconut brown sugar syrup. Top with toasted coconut (add shredded coconut to a dry pan, toast on medium heat for a few minutes until golden, stirring frequently to prevent burning).
* **Crushed Cherry:** Muddle cherries and mix with a little maple syrup. (Note: The author recommends making a syrup next time as this was a bit chunky).
