Estimated at about 34 mg of caffeine and 25 mg of L-theanine per gram of matcha. Cultivar, grade and harvest all move the real figure, so treat these as a guide, not a measurement. Not medical advice.
Sift 2g of matcha into a bowl.
Add 30ml of water at 75 degrees Celsius and whisk for 15 seconds.
Add 120ml of cold whole milk and 2 scoops of vanilla ice cream to a blender.
Pour in the matcha and blend on high for 30 seconds.
Pour into a chilled glass and serve.
If the shake is too thick, blend in another splash of milk. If too thin, add more ice cream.Almanac note
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