A proper treat for tea lovers. This drink marries the delicate, aromatic notes of Earl Grey with the bold, grassy intensity of matcha. The bright lift of bergamot is perfectly balanced by matcha’s rich umami depth. The result? A dessert-like drink in a glass-layered, creamy and elegant, yet cosy and warming. Spot-on for autumn days when you want something special to lift your mood and top up your energy.
Ingredients:
- 2 Earl Grey tea bags
- 1/4 cup hot water (for the tea)
- 2 tsp sugar (or more, to taste)
- 1/2 cup heavy cream (36%)
- 1.5 tsp Moya Matcha Traditional
- 1/4 cup water (70–80°C )
- Ice cubes (optional)
- 1/2–3/4 cup milk or plant-based milk
- Optional: dried edible flowers for garnish
Preparation:
- Pop the Earl Grey tea bags in a cup, pour over the hot water and steep for 3–5 minutes. Remove the bags, stir in the sugar until dissolved, then set aside to cool.
- In a small bowl, whisk the matcha with the hot (not boiling) water using a bamboo whisk (chasen) until smooth and frothy.
- In a separate jug, pour in the chilled whipping cream and add 1 tbsp of the cooled Earl Grey tea. Froth with a milk frother until thick and fluffy.
- Fill a tall glass with ice (if using). Add the milk, then gently spoon the Earl Grey foam on top.
- Slowly pour in the prepared matcha to create distinct layers.
- Garnish with dried edible flowers, if you like.
Itadakimasu! Enjoy!
