Lemon Almond Cookie

1. Prepare the matcha lemon foam: Whisk matcha with almond milk until smooth with no clumps. Combine matcha mixture, lemon syrup, and non-dairy cream in a whipping siphon. Charge with one cream charger and shake well.
2. Add shortbread cookie syrup into a serving glass.
3. Pour MILKLAB Almond (100g) and stir until combined.
4. Add ice in the liquid mixture.
5. Top the drink with 40g of matcha lemon foam.

PRESENTATION DIRECTION

• Layer order: Almond base then matcha lemon foam
• Garnish: Clean surface finish with light dusting of matcha