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Birthday Cake Matcha Latte
Equipment
- milk frother
- bamboo matcha whisk
- matcha bowl
- serving glass
Ingredients
Birthday Cake Cold Foam
- 3 tbsp dairy free heavy cream or whipping cream
- 2 tbsp maple syrup or other sweetener of choice
- 1/2-1 tsp clear vanilla extract adjust to taste
- plant milk as needed
- sprinkles optional
Matcha Latte
- 1/4 cup hot water 175F
- 1-2 tsp ceremonial grade matcha powder
- 3/4 cup plant milk
Instructions
Birthday Cake Cold Foam
- Whip together maple syrup, clear vanilla extract and vegan heavy cream using an electric frother until thick and creamy. Adjust to taste with more or less sweetener and clear vanilla, as desired. Add plant milk if needed, to thin out the consistency of the cold foam (ideally it should be pourable, but thick!).
Matcha Latte
- Heat water to 175F then sift matcha through a fine sieve into a matcha bowl, using a small spoon to push through. Add the water to the bowl and use a bamboo whisk to whisk vigorously in a back and forth "M" shaped motion for about 30 seconds, or until no clumps remain and a fine layer of froth has formed at the top of the bowl.
- To assemble, add a generous amount of ice to a glass, followed by milk, prepared matcha and cream top. Finish it off by adding sprinkles to top.
Nutrition information is automatically calculated, so should only be used as an approximation.
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