Recipes · Dessert · Iced
Iced matcha layered with milk and a fresh strawberry cream top.
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.
Mash 80g of fresh strawberries with 1 teaspoon of honey, then fold gently into 50ml of whipped heavy cream.
Sift 2g of matcha into a bowl and add 30ml of water at 75 degrees Celsius.
Whisk for 15 seconds until smooth.
Fill a tall glass with ice and pour in 150ml of cold whole milk.
Pour the matcha over the milk to layer.
Spoon the strawberry cream on top to finish.
Whip the cream just to soft peaks so it folds cleanly into the strawberries.Almanac note
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