Drinks
Matcha Milk Cap Latte
A vibrant iced matcha finished with a smooth, lightly salted milk cap.
Ingredients
Base
- 2 g matcha powder
- 30 ml hot water
- 120 ml milk of choice
- 5 to 10 ml syrup (optional)
- Ice
Milk Cap
- 50 ml ANDWHIP
- 20 ml milk or water
- Pinch of salt
- 5 ml syrup
Method
- Whisk matcha with hot water until smooth.
- Add milk and sweetener, then pour over ice.
- Lightly froth milk cap until thick but pourable.
- Layer on top and finish with a dusting of matcha.