A little extra, in the best way

Created by mimmismat. Fresh, creamy, and slightly indulgent. Sweet cherry meets smooth matcha, finished with a light coconut foam on top. It’s layered, balanced, and made for slow sips.

Ingredients

Matcha

• 2 tsp matcha powder
• 0.75 dl water (70-80°C)
• Milk of choice (e.g. coconut milk or regular milk)
• Ice

Cherry Syrup

• 225 g cherries (fresh or frozen)
• 1 dl water
• 1.5 dl sugar

Coconut Cold Foam

• 2 parts coconut cream
• 1 part coconut milk
• 1 tsp matcha powder
• Vanilla syrup (to taste)

How to make

1. Make the cherry syrup
Add cherries, sugar, and water to a saucepan.
Simmer for about 10 minutes until slightly thickened.
Blend lightly or mash with a fork to your preferred texture.
For a smoother syrup, strain out the solids.
Let cool and store in the fridge.

2. Prepare the matcha
Whisk matcha powder with warm water until smooth and slightly frothy.

3. Make the coconut cold foam
Lightly whip coconut cream and coconut milk until fluffy (not too stiff).
Add matcha and vanilla syrup.
Whisk into a soft, airy foam.

4. Assemble
Fill a glass with ice.
Add a layer of cherry syrup at the bottom.
Pour in your milk.
Gently add the matcha.
Top with coconut cold foam.
Finish with a light dusting of matcha.

Final touch

Sweet, creamy, and a little unexpected, this is matcha, layered differently.