Matcha Oatmilk Cold Brew with Ube Cream

Ingredients

• Matcha powder — 3 tsp of First Flush Matcha
• Sweetener — 3 tbsp of sugar
• Oat milk — 32 oz of Oatly Oat milk barista edition
• Heavy whipping cream, cold — 1 cup
• Powdered sugar — 2 tbsp (adjust to taste)
• Ube extract — ~1 tsp
• Ice — As needed

Equipment

• Blender

Instructions

1. Sift matcha powder into blender.
2. Add oat milk and sweetenerand blend until smooth.
3. Transfer mixture to a covered container.
4. Refrigerate for 12–24 hours to allow flavors to meld.
5. To make the ube whipped cream: use a chilled mixing bowl.
6. Add heavy cream, powdered sugar, and ube extract to the bowl.
7. Whip until soft or stiff peaks form, depending on preference.
8. Fill a serving glass with ice.
9. Pour the matcha–cold brew mixture over ice.
10. Top with ube whipped cream and serve immediately.

Tips

Sift matcha first to avoid clumps. Whip cream only to soft peaks for a light topper. Adjust ube extract for deeper color and flavor.

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