The recipe landed in my inbox this morning from purematcha.com.au
Got lots of time on my hands this swing and it does sound delizioso. So thought why not share it with the Zen PB0x community.
disclaimer: have tried a Iced Matcha topped with Coconut Cream at the High Frequency Living Matcha Bar at our local Farmers Market. Secret was to sip through the Coconut Cream. Adding Black Sesame would take it to another level of taste delight.
Ingredients
- 5gm EISAI matcha powder
- 15ml hot water at 75°C
- 45ml hot water at 75°C
- 100ml milk
- Ice
- 1 tsp black sesame powder
- 60ml heavy cream
- 1 tsp sweetener, such as Earl Grey syrup
when I get home from work will probably swap the following out:
milk ➡️ real almond made with locally grown almonds with water that falls from the sky
cream ➡️ coconut cream
sweetener ➡️ organic maple or agave syrup
Recipe
1. Sift 5g of matcha into a bowl and mix with 15ml of 75°C water to form a smooth paste. Eisai works beautifully here because its Okumidori cultivar profile is savoury and umami-forward, pairing well with the nutty richness of black sesame.
2. Add another 45ml of 75°C water and whisk vigorously until frothy. Then whisk gently across the surface to remove larger air bubbles and create a creamy, thick microfoam.
3. For the cream top, froth 1 tsp black sesame powder with 60ml heavy cream and 1 tsp sweetener until thick but still pourable. Earl Grey syrup works especially well because its floral notes balance the savoury matcha and black sesame.
4. Add ice to a glass, pour in 100ml milk, then mix in the matcha.
5. Spoon or pour the black sesame cream top over the drink.
6. Garnish with black sesame dango, if using
Zen Notes
Purematcha says
“EISAI ceremonial matcha (Okumidori) brings savoury depth that pairs beautifully with bold flavours like black sesame”.
“Built for milk, layered like a café drink. We used our EISAI matcha (Okumidori cultivar), savoury and umami-forward, whisked into a thick microfoam then layered with milk, ice, and a black sesame cream top.”
