Jasmine with Matcha Cold Foam

For the jasmine base

• 1.5 tsp Jasmine powderSuperboba
• 60 ml hot water, about 80 C
• 200 ml cold water
• Ice, to fill

For the matcha foam

• 1 tsp Matcha powderSuperboba
• 20 ml hot water, about 80 C
• 80 ml heavy cream or barista oat milk
• 10 ml simple syrup

1. 1

   Whisk the Jasmine powder into the hot water until smooth, then stir in the cold water. That is your cold brew, minus the eight hours.

2. 2

   Fill a glass with ice and pour the jasmine base in.

3. 3

   Whisk the Matcha powder into its 20 ml of hot water until no lumps remain.

4. 4

   Stir the syrup into the cream, froth until it just thickens, then whisk the matcha through it.

5. 5

   Spoon the green foam over the jasmine.

• Sift or whisk the matcha thoroughly on its own before it meets the cream. Matcha lumps will not break up in fat.
• Keep the foam pourable rather than stiff, so it settles in a clean green layer.