Drinks, Vegetarian
Matcha Cheesecake Tea
Recipe by Greens of the Stone Age
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Standard
- Prep Time: 1 min
- Total time: 5 mins
- Skill Easy
- Serves 2 people
Matcha Cheesecake Tea
What do you get when you cross a matcha tea with cheesecake? This deliciously decadent, sweet and salty Matcha Cheesecake Tea!
Notes: 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
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Milk, Dairy
Ingredients
- 400ml cold water
- ½-1 tsp ceremonial grade matcha powder
- Peel from 1 orange
- 50g cream cheese
- 50g mascarpone
- 125ml milk (or water if keto)
- 80ml whipping cream
- 15-30ml agave/maple syrup or a few drops stevia
- ¼ tsp vanilla extract
- ¼ tsp or ⅛ tsp sea salt or himalayan pink salt
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Method
-
Step 1
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
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Step 2
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!
