You will need...
2 Chashaku Sccops of Matcha
1 Cup of Coconut Milk
40ml of Hot Water
1 Tsp of Pistachio Cream
Ice
Method...
1. Prepare the matcha paste. Begin as in the Usucha method, whisking 2 chashaku scoops of matcha powder with 40ml of hot water (no more than 80C) un til smooth and lightly foamed.
2. Prepare the glass. Add a teaspoon of pistachio cream to the glass. Gently smear along the sides - this both enhances the presentation and ensures the flavour is distributed throughout the drink.
3. Assemble the drink. Fill the glass with ice, then pour in the coconut milk.
4. Pour the prepared matcha mixture over the top. If desired, stir gently, or use a straw to mix while drinking - scraping the pistachio cream from the glass allows the rich, nutty flavour to mingle with each sip.
