Want a funky drink for Christmas? Try this quick-fix recipe of the Matcha foam milk tea, inspired from the series the Grinch who stole Christmas.
Making milk tea is really easy, yet the flavor is so indulging. You can brew it hot to warm up the winter cold or turn it cold with ice to enjoy an even deeper chill.
The sweetness of this recipe is very mild; however, you can always increase it to match your sweetness level. Note that the higher the amount of sugar being used, the longer & stronger the foam can stay and hold its shape. If you want firm foam and don’t care about it being too sweet, 2 Tablespoons are a good amount. Then you can skip the cream of tartar as well.
If you want a full dairy version instead, replace aquafaba with a similar amount of heavy cream, and plant-based milk with regular whole milk.
Matcha foam Milk tea – plant-based version
- ⅓ cup aquafaba from unsalted or low-sodium chickpea can
- 2 tsp sugar or equivalent monk fruit sweetener
- 1 Tbsp cranberry compote or syrup
- ½ cup plant-based milk
- 1½ tsp matcha powder
(optional) To Rim the glass
- 1 wedge lemon
- 2 Tbsp decorative sprinkle
- Warm-up aquafaba a bit and whip it with your hand mixer (balloon whisk) still foam.
- Shake in matcha powder and sugar/sweetener, then keep on whisking till peak.
- With your clear serving glass, glaze or drizzle some cranberry compote/thick syrup at the bottom.
- Gently pour in warm milk.
- Now Spoon in the matcha foam.
- Use chocolate syrup to draw the eyes and cranberry sauce for the mouth.
- Serve immediately.
Rim the glass
- Add the sprinkles to a small bowl/deeper dish that is slightly larger than your serving glass.
- Wet the edge of the glass with the lemon wedge.
- Dip the wetted rim into the sprinkles, turn a couple times to make sure it 's coated nicely.