Recipes

Step 1

Whisk the matcha: Combine 4g matcha powder with 80ml hot water and whisk until smooth and frothy.

Step 2

Make the cold foam: Froth the cold milk with the strawberry Nesquik until light and foamy.

Step 3

Build the latte: Fill a glass with ice and add the cold milk. Slowly pour the matcha over the milk.

Step 4

Top and serve: Spoon the strawberry cold foam over the matcha and enjoy.

Tips & Tricks

• Don't use boiling water for matcha. Water around 70-80°C helps preserve matcha's smoother flavour and reduces bitterness.
• Whisk the matcha thoroughly. A proper whisking motion breaks up the powder and creates a smoother, café-style drink.
• Use very cold milk for the foam. The colder the milk, the easier it is to create a light, airy cold foam.
• Adjust the strawberry flavour to your taste. Start with a small amount of Nesquik and add more if you prefer a sweeter, more nostalgic strawberry-milk flavour.
• For a stronger matcha flavour, increase the matcha to 5g and reduce the amount of milk slightly.
• Serve straight away. The cold foam is at its fluffiest immediately after frothing.

Making the Most of Your Wiltshire Gift Set

This recipe is designed to make the most of the pieces in your Wiltshire gift set while keeping the preparation simple.

• Use the whisking/preparation piece to properly aerate the matcha and remove any lumps. Matcha is best when whisked rather than simply stirred.
• Use the measuring tools to keep the 4g matcha and 80ml water ratio consistent. Once you find your preferred balance, you can easily recreate the drink every time.
• Important whisk tip: Soak the bamboo tines in warm, not boiling, water before whisking. Before first use, soak for 2-3 minutes. Before subsequent uses, 1-2 minutes will help keep the tines flexible.