Strawberry Matcha Cold Foam
Emerald green matcha, creamy oat milk, pink strawberry foam on top. The Strawberry Matcha Cold Foam is prepared in 10 minutes and looks like something from a café in Tokyo.
Ingredients (1 portion)
Matcha base:
- 1-2g MatchaTime Organic Matcha (approx. 1-2 bamboo spoons / chashaku)
- 50ml water (80°C)
- 1 tsp agave syrup
- 150ml oat milk (cold)
- ice cubes
Strawberry cold foam:
- 3 tbsp cream or oat cream (cold)
- 3 tbsp oat milk (cold)
- 2 tbsp strawberry syrup or fresh strawberries pureed with 1 tsp sugar
Preparation
Strawberry cold foam first:
Froth the cream, oat milk and strawberry syrup in a glass with an electric milk frother until a thick pink foamy layer forms, about 30 to 40 seconds. Chill.
Matcha base:
1. sieve the matcha through a fine sieve, whisk vigorously with 50ml water at 80°C.
2. stir in the agave syrup.
3. fill a tall glass with ice cubes.
4 Pour the cold oat milk over the ice.
5. slowly pour the matcha over a spoon for a layered effect.
6 Top with strawberry cold foam by the spoonful.
7. serve immediately, do not stir and drink through the foam.
The layering effect
The trick is in the order and the temperature. Everything must be cold. Pour the matcha slowly over a spoon so that it does not immediately mix with the milk. Do not stir the foam, you drink through all three layers at the same time.
Tips
Foam without cream: Just cold oat milk works too, but is less stable. Coconut cream makes the creamiest vegan foam.
Intensify the color: Fresh strawberries instead of syrup for a deeper pink and fruitier aroma.
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