Iced matcha Einspänner
This iced matcha Einspänner is a modern café-style drink inspired by Korean Einspänner variations. Instead of coffee, it uses a strong matcha tea base topped with a thick, sweet, pourable cream layer. The contrast is what makes it special: cool, grassy matcha underneath and soft, velvety cream on top. For the best experience, do not stir before drinking. Sip through the cream so the flavors meet in the glass and on your palate.
Ingredients
Instructions
Sift the matcha powder into a small bowl to remove any lumps. Add the hot water and whisk until smooth and glossy.
Pour the matcha into a glass or shaker with the cold milk or cold water. Stir or shake well to combine.
In a small bowl, combine the heavy whipping cream, sweetened condensed milk or vanilla syrup, and whole milk.
Whisk until the mixture thickens but stays pourable. It should look silky and softly mounded, with a texture closer to melted ice cream than stiff whipped cream.
Fill a clear glass about halfway with ice.
Pour in the iced matcha mixture, leaving room at the top for the cream layer.
Hold a spoon upside down just above the surface of the matcha. Slowly pour the cream over the back of the spoon so it floats on top in a thick layer.
Finish with a light dusting of matcha powder, white chocolate shavings, or a touch of powdered sugar, if you like.
Serve right away.
Do not stir.
Drink it straight from the rim so the matcha comes through the cream as you sip.
Notes
You will also need a matcha whisk or small whisk, a small bowl, a glass or cocktail shaker, a spoon and a clear serving glass.
A clear glass shows off the layers beautifully, which is part of the appeal of this style of drink.
Sifting the matcha helps prevent clumps.
For a stronger matcha flavor, use a little less milk or water in the base.
If the cream becomes too thick, add a small splash of milk and whisk again.
Variations
If you prefer a sweeter drink, use milk in the matcha base and sweetened condensed milk in the cream topping.