Green version of a simple Italian dessert – ice cream floating in a strong espresso. We are letting the coffee go – in favour of matcha, of course! The tea’s intense flavour mixes with subtle, milky ice cream. What makes this an unforgettable treat is also the juxtaposition of hot and cold, combining into a delightful unity on your palate.
- 2 teaspoons of Moya Matcha Traditional
- 80 ml water, cooled down to 80 degrees
- 2 big scoops of vanilla ice cream
Prepare matcha ‘espresso’ by whisking the tea with water until it’s evenly dissolved and slightly frothy (using a bamboo whisk or an electric handheld milk frother). The mixture should be thick and vivdly green. Scoop the ice cream to two small cups, pour the tea over them and enjoy the delicious hot-cold, bitter-sweet combination!