Ingredients
100 ml skimmed milk (0% fat)
5 g matcha tea
50 g Frappé Powder or Fiordilatte Cold Cream
Preparation
Dissolve the matcha tea powder in the milk, stirring briefly to remove lumps. Whip the mixture in a planetary mixer or using the other techniques indicated until light and smooth.
Excellent results can also be achieved by whipping with a hand blender or a special blender cup. Keep in the fridge for no longer than two days to avoid bacterial build-up and loss of freshness.