A classic of the vegan version that is sure to please! As refreshing as it is gourmet, another way to approach matcha this summer.
For 2 people :
- 300 gr of organic vegan vanilla ice cream
- 200 ml of unsweetened organic vegetable milk
- 6 ice cubes
- 5 bulging chasaku ultra-premium organic matcha tea
- 25 ml of water at 60 ° C
- 15 ml of organic maple syrup
- 1 teaspoon of organic unsweetened cocoa powder
- Organic vegan whipped cream
- 1 square of organic vegan white chocolate with matcha tea
- 2 organic vegan Russian cigarettes
- 2 organic cherries
First, prepare the matcha in a bowl, add the water and mix with the chasen to obtain a smooth and homogeneous liquid.
In a small bowl, mix the maple syrup with the cocoa powder to make a smooth, lump-free sauce. To book.
Whip the whipped cream using a food processor, fill a pocket fitted with a nozzle and keep in the fridge while you prepare the rest.
Note: The whipped cream can also be replaced by a vegan whipped cream.
With a knife, on a cutting board, make shavings of vegan white chocolate with matcha tea. To book.
In a blender, put the ice cubes, vegan ice cream, vegetable milk and matcha tea in “Koicha”. Mix to make the milkshake.
In two tall glasses, gently pour the chocolate sauce against the inner walls.
Pour in equal parts the milkshake, add the whipped cream generously, finish with the vegan white chocolate shavings with matcha tea, a Russian cigarette and a cherry.
Enjoy with a straw and enjoy!
A pioneer in vegan cuisine since 2007, Laura is the author of various gourmet books and is a food photographer. With her, it must be as good as it looks! You can find her on his instagram account for lots of other recipes.
