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Matcha Kinako Cream

01.09.2025

This drink combines the tradition of Japanese tea with some of the country’s most beloved flavours. Earthy green matcha meets kinako – roasted soybean flour with a distinctive, nutty aroma often used in Japanese desserts. A light, creamy foam tops it all off, with optional mochi for an extra dessert-like touch. It’s the perfect choice for anyone who enjoys unusual pairings: sweet, creamy, and full of character.

Ingredients:
  • Moya Matcha Daily2 g
  • 20 ml water (to dissolve the matcha)
  • 150 ml milk
  • 5–10 g kinako (roasted soybean flour, adjust to taste)
  • 80–100 ml double cream (30–36%)
  • 10 g agave syrup
  • Ice cubes
  • Mochi, for garnish (optional)

Preparation
  • In a small bowl, whisk the matcha with 20 ml of warm water until smooth and lump-free. A chasen (bamboo whisk) or a small milk frother works best.
  • Fill a tall glass with ice and pour in the milk. Add the prepared matcha.
  • In a separate bowl, whisk the cream with kinako and agave syrup until it forms a light foam.
  • Gently spoon the kinako cream over the drink.
  • If you have mochi, add a few pieces on top and dust with a little extra kinako.

Itadakimasu! Enjoy!

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