Matcha · Drinks

Lychee Matcha Latte with Lychee Cream Cheese Foam

Lychee and matcha sounds like it should not work and then you taste it and you cannot imagine why you ever doubted it. I first tried a version of this at a small tea shop and spent the walk home trying to figure out how to recreate it. Lychee has a floral sweetness that is very particular and it rounds out the earthy bitterness of matcha in the most satisfying way. The lychee cream cheese foam on top is the part I am most proud of in this recipe and it is what makes the whole drink.

Ingredients

Matcha Base

• 3g matcha powder
• 30g hot water (175°F)
• 10g maple syrup
• 100ml milk of your choice

• 2 tbsp lychee syrup (from the can)

Lychee Cream Cheese Foam

• 2 tbsp heavy cream
• 3 tbsp lychee syrup
• 1 tsp cream cheese

Method

1. 1Sift matcha powder into a small bowl.
2. 2Pour boiling water into a teacup to cool it to 175°F, then pour into the tea bowl with the matcha.
3. 3Add maple syrup and whisk vigorously for 15 seconds in an "M" shape until smooth and frothy.
4. 4For the lychee cream cheese foam, whisk together heavy cream, lychee syrup, and cream cheese until thickened and foamy.
5. 5Add ice to a glass, pour in lychee syrup and milk, then slowly pour the matcha on top.
6. 6Spoon the lychee cream cheese foam over the top.

Tips & Notes

Fresh lychees are wonderful when in season but canned work perfectly here too. The natural sweetness of lychee means you may not need much additional sweetener. This latte is particularly beautiful served over ice with a few fresh lychees as garnish.