Ice Cream Matcha Latte

• 1 pump of Sweetbird Vanilla Syrup
• 1 tsp honey (optional)
• Coloured sprinkles, a cone & a flake!

METHOD 1:

1. Add your Ice Cream Matcha to a mug or cup. Add a little of the 80°C water and whisk well to get rid of any lumps. If you don’t have a fancy kettle that allows you to heat water to 80°C, just add a splash of cold water before you add the just-boiled water. The best (and the traditional way) of doing this is with a bamboo matcha whisk, or you can use a battery-powered whisk such as our Handheld Milk & Matcha Frother.
2. When smooth, add water until half-full. Stir in a few drops of Sweetbird Vanilla Syrup and honey, if using.
3. Next, gently heat and froth the milk in a saucepan on the hob (if you are using a Handheld Milk & Matcha Frother, you can add the milk directly to the tea and then froth for a creamier taste).
4. Add the milk to the tea, stirring as you go and ensuring you get a nice big dollop of frothy milk on top. Add some coloured sprinkles for a fun effect!Top with an ice cream cone and a flake, if that’s what you fancy.

METHOD 2:

1. First add 125ml of your chosen milk to your Matcha Latte Magic Whisk and press the power button.
2. Sprinkle 1 Perfect Matcha Teaspoon or ½ tsp of ice cream matcha over your milk as it spins in your magic whisk. By gently sprinkling the matcha over the milk as it spins you can achieve the best results & avoids any clumping.
3. After you have sprinkled in your matcha you can then add 1 teaspoon of your vanilla syrup (optional), then place the lid on top.
4. Once your matcha in your magic whisk is ready pour into your chosen cup
   
5. Add some coloured sprinkles for a fun effect, as well as an ice cream cone and a flake, if that’s what you fancy!

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