Rosemary Iced Matcha Recipe
Japanese ceremonial grade matcha, vanilla, pistachio milk, rosemary cold foam
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Ingredients
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Matcha Preparation
Pistachio Milk
Rosemary Cold Foam
Assembly
Method
Matcha Preparation
- 1
Whisk the Matcha
In a small bowl, sift the matcha powder to remove any lumps. Add hot water and use a bamboo whisk or a milk frother to whisk the matcha until it is fully dissolved and frothy.
Pistachio Milk
- 2
Blend the Pistachios
In a blender, combine shelled pistachios and water. Blend on high speed until smooth, about 1-2 minutes. Strain the mixture through a nut milk bag or fine mesh strainer to extract the milk.
- 3
Flavor the Milk
Return the strained pistachio milk to the blender. Add vanilla extract and sweetener (if using). Blend briefly to combine and adjust sweetness to taste.
Rosemary Cold Foam
- 4
Infuse the Cream
In a small saucepan, heat the heavy cream over low heat with rosemary sprigs until it just begins to simmer. Remove from heat and let steep for about 10 minutes to infuse the rosemary flavor.
- 5
Whip the Cream
Remove the rosemary sprigs and chill the cream in the refrigerator for about 30 minutes. Once chilled, whip the cream using a hand mixer or whisk until soft peaks form. Sweeten to taste if desired.
