- 3.5 g (2 tsp) ceremonial or latte grade matcha, sifted; plus a bit more as an optional topping
- 40 ml (¼ cup) hot water
- 250 ml (8.5 oz) chilled sparkling mineral water
- ice cubes
- 7 g (1 tsp) maple syrup or honey (optional)
- 30 g (2 tbsp) homemade whipped cream*
- 474 ml (16 oz) capacity glass jar
- A small bowl for mixing matcha
- Chasen (bamboo whisk)
- Chashaku (bamboo teascoop)
- Chakoshi (tea strainer or sifter)
* Homemade whipped cream (in a jar)
- 4 g (1 tsp) powdered sugar
- 4 g (1 tsp) vanilla extract
- 237 ml (8 oz) heavy whipping cream
- 710 ml (24 oz) capacity glass jar with lid
- Kitchen towel
Place an empty 24 oz glass jar in the freezer for 10 minutes. Remove jar from freezer and combine powdered sugar, vanilla extract and heavy whipping cream into chilled jar. Place lid on jar and wrap a kitchen towel around the jar to protect your hand from the cold and give you extra grip. Shake vigorously (like a cocktail) for 1-2 minutes. The whipped cream is ready when sound of ingredients inside jar changes from a “swoosh” to silent. Open the lid to check and shake a little longer if the ingredients look more like milk than whipped cream. Keep whipped cream refrigerated and use within 7-10 days.
For reference, see how to make whipped cream in a jar.
Yields: about 2 cups (16 oz).
Measure hot water and set aside. Sift matcha into small bowl, add hot water, and combine with the bamboo whisk by gently kneading the matcha in a cross pattern motion—up and down; left to right. This is similar to the method for making koicha (thick matcha). Once the matcha becomes a thin paste, add honey (optional) and mix well.
Put ice cubes in the 16 oz glass jar and add sparkling mineral water. Pour matcha paste slowly into the sparkling water and stir to mix.
Add homemade whipped cream on top, stir again gently and enjoy immediately with a straw.
Optional: Dust the top of the drink with more matcha, cinnamon, or honey.
Yields: about 1 ½ cups (12 oz)
The original recipe for whipped cream in a jar uses a small jar. I’m using a larger jar because the ingredients need room to move inside the jar to form into whipped cream.
Here is a list of ingredients and equipment I used for this recipe:
Matchæologist Meiko™ Ceremonial Matcha
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S.Pellegrino Sparkling Natural Mineral Water
Ball Wide Mouth 16 oz. Glass Jar with Lid
Ball Wide mouth 24 oz Jar with Lid
Bamboo whisk (chasen)
Rösle Stainless Steel Fine Mesh Strainer (for sifting matcha)
Andytown Coffee Roasters, one of my favorite cafes in San Francisco, makes an iced coffee drink called the “Snowy Plover”: a concoction of ice, sparkling mineral water, two shots of espresso, brown-sugar-based syrup, topped with homemade whipped cream. Recently, Andytown started making a matcha version. It is absolutely dreamy and it inspired me to make my own interpretation at home. While the rest of the country is getting ready for Pumpkin Spice Latte season, summer is just starting in San Francisco. This drink is a refreshing way to savor our Indian Summer.
Let me know your thoughts. I’d love to see your version of the Matcha Dream on Instagram or Twitter: You can use my hashtag #mostlymatchablog or leave a comment below.
Thank you and matcha dreams,