Matcha Madness: Cherry Cheesecake Matcha Latte Recipe

Directions

Cherry Cheesecake Matcha Latte Recipe

1. Sift 4g (~2 tsp) matcha powder into a small bowl

2. Slowly add 6oz hot water (not boiling). Whisk briskly in a “W” or “M” motion with a matcha whisk until the tea becomes frothy with fine bubbles and no visible lumps. Set aside.

3. Add 1oz cherry puree into bottom of a glass

4. Pour ½ cup milk into your glass and mix

5. Fill glass with ice

6. Pour matcha over milk to layer

7. In a separate tall cup, combine 2oz cold foam mix, 1 tbsp cheesecake topping, and ¼ oz vanilla syrup. Using an electric hand milk frother, mix until thick.

8. Top matcha with cheesecake cold foam

9. Optional: drizzle cherry puree on top of cold foam

10. Enjoy!

Cold Foam Mix Recipe (makes ~5 servings)

1. In a mason jar, combine 6oz heavy cream and 4oz whole milk. Stir to combine. Lasts ~1 week in refrigerator.

Cheesecake Topping Recipe

1. Add softened cream cheese into a bowl and mix on medium speed with an electric mixer for 2 minutes until smooth with no lumps.

2. Scrape down edges of bowl.

3. Add vanilla extract and lemon juice.

4. Mix until all incorporated. Scrape down edges of bowl again.

5. Add powdered sugar and mix on low speed.

6. Add sour cream and continue mixing on low until blended. Scrape bowl.

7. Mix one last time on medium speed until you no longer see lumps. Lasts ~1 week in refrigerator.