A true treat for tea lovers. This drink brings together the delicate, aromatic notes of Earl Grey with the bold, green intensity of matcha. The lightness of bergamot is perfectly balanced by matcha’s rich umami depth. The result? A drink that looks like a dessert in a glass – layered, creamy, and elegant, yet comforting and warming. Perfect for autumn days when we crave something special to lift our mood and boost our 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
- Place the Earl Grey tea bags in a cup, pour over hot water, and steep for 3–5 minutes. Remove the bags, add sugar, and stir until dissolved. Set aside to cool.
- In a small bowl, whisk the matcha with hot (but not boiling) water using a bamboo whisk (chasen) until smooth and frothy.
- In a separate container, pour the chilled heavy cream and add 1 tbsp of the cooled Earl Grey tea. Froth with a milk frother until thick and fluffy.
- In a tall glass, add ice cubes, pour in the milk, then gently spoon the Earl Grey foam on top. Slowly pour in the prepared matcha to create layers. Garnish with dried edible flowers.
Itadakimasu! Enjoy!
