Matcha Madness: Lemon Cloud Matcha Latte Recipe

Directions

Lemon Cloud 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.

3. Add ½ oz simple syrup to matcha and stir. Set aside.

4. Smear 1-2 tbsp lemon curd around bottom of a glass

5. Pour ½ cup milk into your glass and mix

6. Fill glass with ice

7. Pour matcha over milk to layer

8. In a separate tall cup, combine 2oz cold foam mix, 1 tbsp lemon curd, and 1 tbsp cheesecake topping. Using an electric hand milk frother, mix until thick.

9. Top matcha with lemon cheesecake cold foam

10. Optional: garnish with candied lemon slice on top

11. 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.