Iced Strawberry Candy Oat Matcha
Made with
Ingredients
MATCHA BASE
- 4g Matcha
- 160mL MILKLAB Oat or milk of choice
- 25mL white chocolate syrup
- 40g 80°C water
- Ice
GARNISH
- Freeze-dried strawberries (optional)
STRAWBERRY CREAM
- 50mL plant cream
- 15mL strawberry syrup
Method
- Fill a clear glass or cup with ice
- Slowly pour MILKLAB over ice
- Whisk sieved matcha with hot water until fully dissolved.
- Combine Matcha with MILKLAB and white chocolate syrup until well mixed
- Lightly whip the plant-based cream with strawberry syrup until smooth and pourable
- Whisk sieved matcha with hot water until fully dissolved add to MILKLAB , and white chocolate syrup until well mixed.
- Lightly whip the plant-based cream with strawberry syrup until smooth and pourable.
- Gently layer the strawberry cream over the matcha base.
- Garnish with crushed freeze-dried strawberry (optional).
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