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:
- 2 g Moya Matcha Codzienna lub Moya Matcha Tradycyjna
- 20 g wody (do rozpuszczenia matchy)
- 150 ml mleka (np. owsianego lub grochowego)
- 5–10 g kinako (roasted soybean flour, adjust to taste)
- 80–100 ml double cream (30–36%)
- 10 g syropu z agawy
- Ice cubes
- Mochi, for garnish (optional)
Do idealnego Matcha Kinako Cream, wypróbuj napój owsiany Moma lub napój grochowy Sproud. Znajdziesz je na naszej stronie!
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!
