Matcha · Drinks

Pandan Custard Matcha Latte

This drink came from a very specific craving. I had leftover pandan custard in the fridge from a baking session and I whisked some of it into my matcha almost as an experiment. The result was so good I immediately made a proper version. The pandan custard cold foam sits on top of the matcha and sinks slowly as you drink it, giving you a different flavour at every sip. It is the drink I make most often when I want something that feels special without much effort.

Ingredients

Matcha Base

• 3g matcha powder
• 30g hot water (175°F / 175°F)
• 10g maple syrup
• 100ml milk of your choice
• 1–2 drops pandan extract

Pandan Custard Cold Foam

• 2 tbsp heavy cream
• 2 tbsp milk
• 2 tbsp pandan custard

Method

1. 1Sift matcha powder into a small bowl.
2. 2Pour boiling water into a teacup to cool 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 pandan custard cold foam, whisk together heavy cream, pandan custard, and milk until thickened and foamy.
5. 5In your glass, add pandan extract, maple syrup and a tbsp of water to thin it out.
6. 6Add ice, pour in milk of your choice, then slowly pour the matcha on top.
7. 7Spoon the pandan custard cold foam over the top.

Tips & Notes

Use ceremonial grade matcha for the best flavour and colour. Make the pandan custard ahead of time and keep it in the fridge. The cold foam is best made fresh just before serving. Adjust the sweetness of the matcha base to your taste.