Crème Brûlée Matcha
Serves 1
Smooth matcha topped with a crisp caramelised sugar crust that cracks with every spoon tap, bringing the rich sweetness of crème brûlée to a velvety, umami matcha base.
Ingredients
3g Wakaba Matcha, whisked with 70°C water
Ice
230ml (alt) milk
Classic Cold Foam
1 tsp caster sugar
Blow torch
Method
1. Prepare the Cold Foam
Whip the Classic Cold Foam slightly firmer than usual to provide enough structure for the sugar topping.
2. Build the Drink
Fill a glass with ice and add the milk. Pour over the prepared Matcha and stir well.
3. Finish
Top with the cold foam and sprinkle evenly with caster sugar. Carefully caramelise using a blow torch according to the manufacturer's instructions. Be careful.
Classic Cold Foam
Combine 250ml (alt) cream with 60–100ml milk, adjusting to your desired thickness. Add 12–18g sugar syrup or vanilla syrup to taste, then finish with a pinch of salt.
