What do you get when you cross a matcha tea with cheesecake? This deliciously decadent, sweet and salty Matcha Cheesecake Tea!
Matcha Cheesecake Tea
If the mixture is too thick and sinks to the bottom add another 25-50ml of milk or water to the cream cheese mixture and blend
- 400ml cold water
- 1/2 - 1 tsp ceremonial grade matcha powder
- 50g cream cheese
- 50g mascarpone
- 125ml milk (or water if keto)
- 80ml whipping cream
- 15-30ml agave/maple syrup or a few drops stevia (see manufacturer's notes)
- 1/4 tsp vanilla extract
- 1/4 tsp sea salt or 1/8 tsp Himalayan pink salt
Combine the cold water and matcha powder in your Ninja cup and blend on the ‘EXTRACT’ setting. Divide between 2 glasses and set to one side
Rinse the cup out and add the remaining ingredients and give a little shake. Blend on ‘LOW’ for 15 seconds then take a look at the mixture. Repeat another 1-2 times until thickened. Spoon on top of the matcha until the glass is full and enjoy!