Matcha tiramisu latte
Japanese umami meets Italian creaminess. The Matcha Tiramisu Latte combines two worlds: intense matcha as the base, an airy mascarpone cream on top and a hint of cocoa to finish. Not a normal latte, but an experience.
Ingredients (1 portion)
- 2g MatchaTime Organic Grade Matcha (approx. 2 bamboo spoons)
- 60ml water (80°C)
- 100ml oat milk or whole milk
- 2 tbsp mascarpone
- 1 tsp powdered sugar
- 1 tsp unsweetened cocoa powder for dusting
- Optional: ice cubes for a cold version
Preparation
1. mix the mascarpone with the powdered sugar in a small bowl until smooth. Add a dash of oat milk and mix to a spreadable cream.
2. sieve the matcha through a fine sieve and whisk vigorously with 60 ml of water at 80°C.
3. froth the oat milk, leave to cool for the cold version.
4 Pour the matcha into a glass and pour the foamed milk over it.
5. spoon the mascarpone cream on top.
6. dust the cocoa powder evenly over the top through a fine sieve. Serve immediately.
Tips
Quantity of mascarpone: More mascarpone makes a richer and creamier version, less makes a lighter version.
Cold: Fill the glass with ice, use cold milk instead of frothed milk, top with cold mascarpone cream.
Vegan: cashew cream as a mascarpone substitute, mix 100g soaked cashews with 1 tbsp lemon juice and a little powdered sugar.
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