Matcha with Whipped Cream
The Matcha with Whipped Cream is the Japanese answer to the Viennese coffee classic. A concentrated matcha shot, topped with a thick layer of lightly sweetened cream. Intense, creamy, elegant. Prepared in 5 minutes.
Ingredients (1 portion)
- 2-3g MatchaTime Organic Matcha (approx. 2-3 bamboo spoons)
- 60ml water (80°C)
- 80ml cream (cold)
- 1 tsp powdered sugar
- Optional: Matcha powder for dusting
Preparation
1. sieve the matcha through a fine sieve into a small bowl or espresso glass.
2. Add 60ml of water at 80°C and whisk vigorously for 30 to 40 seconds. The matcha should be concentrated and slightly frothy.
3. whip the cream with powdered sugar until semi-solid, it should flow but not be too runny.
4 Slowly pour the cream over a spoon onto the matcha so that it floats on top.
5. optionally, sprinkle a little matcha powder over the top through a fine sieve. Serve immediately, do not stir.
Drink without stirring
The Matcha with Whipped Cream is deliberately drunk without stirring. You drink through the cream, the intense umami of the matcha meets the sweet creaminess of the cream at the same time. That is the experience.
Tips
Cream: Don't whip it too hard, it should combine with the matcha when you drink it.
More intense: 3g matcha for a stronger taste under the cream.
Vegan: coconut cream from a chilled can as a substitute.
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