Skip to content
This one's peak British nostalgia in a glass: we've reimagined the biscuit tin's finest as a latte, with whisked PerfectTed Original Matcha Powder, real custard and vanilla oat milk. Unexpected? Yes. Iconic? Also yes. Ready to try it? Here's how:
ingredients (serves 1)
- 2g PerfectTed Original Matcha Powder + 30ml hot water (around 70°C)
- 1 tsp custard powder
- 60ml cold milk
- 30ml double cream
- 200ml cold vanilla oat milk
- Ice
- 1 to 2 custard cream biscuits
method
1. Make the Custard
Dissolve 1 tsp of custard powder in 60ml of cold milk until smooth, then heat in the microwave in short bursts until thickened. Set aside to cool slightly.
2. Build the Base
Pour half of the custard into the base of your glass, add ice, then pour in 200ml of cold vanilla oat milk.
3. Whisk the Matcha
Add 1 tsp of PerfectTed Original Matcha Powder to a bowl with 30ml of hot water (around 70°C) and whisk until smooth, then pour over the top.
4. Top and Enjoy
Whisk the remaining custard with 30ml of double cream until soft peaks form, then spoon it over your latte. Garnish with 1 to 2 custard cream biscuits. Your Custard Cream Matcha Latte is ready to enjoy!
tips for the best custard cream matcha latte
- Whisking matters: use a bamboo whisk or a handheld frother to get your matcha smooth and clump free.
- Custard consistency: heat the custard in short bursts, stirring between each, so it thickens evenly without scrambling.
- Milk swap: vanilla oat milk adds an extra custard cream note, but plain oat or whole milk work well too.
- Serve immediately: the custard cream top is best whisked and served straight away, before it has time to loosen.
- Garnish generously: crumble an extra custard cream biscuit over the top for the full biscuit tin effect.
Remember to tag @perfecttedenergy in your recipes if you're posting them on Instagram or TikTok! We love to see your matcha moments!
