Matcha with Blueberry Foam
Iced matcha that looks like a summer sunset captured in a glass. A layer of cool milk, vividly green matcha, and a fluffy blueberry foam on top come together to create a drink that's every bit as beautiful as it is refreshing. The creamy sweetness of the cream and maple syrup meets the gentle bitterness of matcha and the fruity tang of blueberries, striking a light, summery balance of flavours. It's a drink that tastes like a lazy, sunny afternoon and a cool moment of respite on a hot day.
Ingredients:
- 50ml double cream (30% or 36%)
- 1-2 teaspoons blueberry purée (blend fresh or frozen blueberries, then pass through a sieve
- 2 teaspoons maple syrup
- 2g Moya Matcha Traditional
- 60ml warm water (approx. 70–80°C)
- approx. 150ml milk (dairy or your favourite plant-based drink)
- ice cubes
- Tip: The foam should noticeably increase in volume and thicken, but still remain pourable, so it spreads beautifully over the top of the drink.
Method:
- In a small container, combine the chilled cream with the blueberry purée and froth together using a milk frother.
- Sift the matcha through a sieve, pour over the warm water, and whisk thoroughly with a chasen until smooth and lump-free.
- Fill a tall glass with ice, pour in the milk, then gently pour in the prepared matcha.
- Finish by slowly pouring the blueberry foam over the top.
