Try this delicious variation of matcha, almond milk, green-tea ice cream, and cornflakes on the traditional vanilla-and-espresso dessert.
Ingredients
4 Servings
2
teaspoons sugar
1
teaspoon matcha
1
cup unsweetened almond milk
1
pint green-tea ice cream
½
cup cornflakes
Preparation
-
Step 1
Place sugar and matcha in a medium bowl. Bring almond milk to a bare simmer in a small saucepan over medium heat. Pour a small amount of hot almond milk over matcha mixture and whisk to make a loose paste. Add remaining almond milk, whisking until matcha and sugar dissolve; chill until cold, 15–20 minutes.
Step 2
Divide ice cream among 4 small serving bowls or coffee cups. Top with cornflakes and pour matcha milk into each bowl, dividing evenly.
Step 3
Do Ahead: Matcha milk can be made 1 day ahead. Keep chilled.