Try this delicious variation of matcha, almond milk, green-tea ice cream, and cornflakes on the traditional vanilla-and-espresso dessert.
Ingredients
2 teaspoons sugar
1 teaspoon matcha
1 cup unsweetened almond milk
1 pint green-tea ice cream
1/2 cup cornflakes
Directions
Place sugar and matcha in a medium bowl. Bring almond milk to a bare simmer in a small saucepan over medium heat. Pour a small amount of hot almond milk over matcha mixture and whisk to make a loose paste. Add remaining almond milk, whisking until matcha and sugar dissolve; chill until cold, 15–20 minutes.
Divide ice cream among 4 small serving bowls or coffee cups. Top with cornflakes and pour matcha milk into each bowl, dividing evenly.
Matcha milk can be made 1 day ahead. Keep chilled.
