Creamy, nutty, and lightly sweet this one tastes like dunking a fresh almond croissant into your morning matcha. 🥐🍵

Ingredients:

Almond Croissant Cold Foam

• 100ml oat milk (barista-style works best)
• 2 tbsp sweet almond butter
• Flaked almonds, for topping

Matcha Latte Base

• 2–3g Matcha
• 30ml water at 70–80°C
• 150ml oat milk
• Ice

How to:

1. Make the almond croissant cold foam
   Whisk the oat milk and sweet almond butter together using an electric frother until thick, creamy, and smooth.
2. Prepare the matcha shot
   Sift 2–3g matcha into a bowl, add 30ml hot water (70–80°C), and whisk until smooth and foamy.
3. Build the drink
   Fill a glass with ice and pour in the oat milk. Slowly pour over the matcha shot and top generously with the almond croissant cold foam.
4. Finish and serve
   Sprinkle with flaked almonds and a light dusting of matcha.

💚 Tip: Use a smooth almond butter rather than a crunchy one for the silkiest cold foam.