How we drink ours
Coconut water matcha cloud
Shōgun whisked smooth, folded into cold cream and poured on top of coconut water over ice. Tropical, layered, with a cloud you sip through.
Ingredients
- 3g Shōgun matcha
- 60ml hot water, 80°C
- 100ml double cream (or coconut cream)
- 50ml milk of choice
- 1 tsp maple syrup
- 250ml coconut water
- Ice
Method
- 01 Sift 3g of Shōgun and whisk with 60ml hot water at 80°C to a smooth froth. Let it cool to room temperature.
- 02 In a small jug, combine the cooled matcha, double cream, milk, and maple syrup.
- 03 Froth with a handheld milk frother for 20 to 30 seconds until thick, glossy, and cloud-like.
- 04 Fill a tall glass with ice. Pour in 250ml coconut water.
- 05 Spoon the matcha cloud on top so it floats in a thick layer.
Stir before sipping if you want it mixed, or sip through the cloud for two textures in one drink. Shōgun holds its colour and depth through the cream.
Made with Raku Shōgun
Ceremonial grade, bold enough to hold up to cream.
Recipe inspired by @loulou.gla on TikTok