Oh… YUM! I’ve had this twice today, actually. The first I served traditional style, in a bowl, whisked with water until frothy. It was good like that. But for the serious YUM factor, you’ve got to do this one as a latte. It gives an added boost to the creaminess of the cheesecake flavor, that if I didn’t know better, I’d swear I was drinking a cup of warm liquified cheesecake. So very good.
Just warm some milk, sift the matcha, add the warmed milk, and whisk (I wouldn’t use your bamboo whisk with the milk, as it might encourage bacteria growth. I’d get a wire whisk or a hand frother) until completely incorporated, and drink. …that last part happens very quickly, as my cup is already empty.
Yummy… and certainly glad I got it. Is it my favorite Matcha flavor from Red Leaf? No. Pear is still the best. :)