Iced Matcha Oreo Cheesecake
Ice Matcha Oreo ft. Salted Foam
Sip on refreshing matcha with an Oreo-crusted rim is a delightful blend of earthy and sweet, creating a perfect harmony of flavours. Enjoy the creamy and umami notes of matcha balanced by the irresistible crunch of chocolatey cookie crumbs. We've added a dollop of our homemade salted foam for extra depth and flavour.
- Shallow Bowl
- Cup
- Small sifter
- 160oz Serving Glass
- Bamboo whisk
- Sandwich bag
- Hand-held milk frother
- Measuring cups
- 3 tsp Ceremonial matcha
- 75 ml Hot water
- 200 ml Oat milk
- 2 tsp White sugar (+ 1 tsp for the salted foam topping)
- 1 Cup Ice
- 2 tsp Liquid Honey
- 2-3 Pieces Oreo cookies
- 1/2 tsp Salt
- 75 ml Whipping Cream
Preparing the Oreo-Rim: In the sandwhich bag, add in the oreo cookies. Using your palm or a water bottle, gently crush the oreos until it resembles a crumbly mixture.
Using a spoon, spread the honey along the rim of your serving glass. The rim should be about 1/2"-1" thick.
Remove the crushed oreos and pour it over a small plate. Carefully rim the serving glass with the oreo mixture and set aside.
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Preparing the Iced Matcha Latte:
In the chawan, sift the ceremonial matcha and pour in the hot water. Gently whisk the matcha shot until it is well combined. Add in 2 tsp of white sugar to the matcha and continue to whisk until it has dissolved.
Grab the serving glass and add in the ice, oat milk and gently pour in the prepared matcha shot. Stir well and set aside.
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Preparing the Salted Foam:
In a separate cup, add in the salt, remaining 1 tsp of sugar and the whipping cream. Using the handheld milk frother, froth together until the mixture has doubled in size. Once the smooth consistency is reached, pour the salted foam mixture over the prepared matcha latte and enjoy!