Recipes
Iced matcha latte, the café way
Ridge was made for milk. Its nutty, full body holds its own against cold dairy or oat, so the green still comes through at the bottom of the glass. Whisk a small concentrated shot, then pour it over the ice for that slow green cloud.
Ingredients
- 2 g MISTFOLD Ridge (1 level teaspoon)
- 40 ml water at about 80°C
- 1–2 teaspoons honey or maple syrup (optional)
- 180 ml cold milk — dairy or barista oat
- A glass full of ice
Method
- Sift the matcha into a bowl or jug. Add the water and sweetener, then whisk for about 15 seconds until smooth and frothy.
- Fill a tall glass with ice and pour in the cold milk, leaving a finger of space at the top.
- Pour the matcha shot slowly over the ice so it settles in a layer on top of the milk.
- Stir just before drinking.
Good to know
Sweeten the shot, not the milk — sweetener dissolves properly in the warm matcha. For a stronger cup, use 3 g of matcha and the same water.
