Matcha Latte Cream

1. 1

   Bring 34 centiliters of milk to a boil in a saucepan.

2. 2

   Turn off the heat as soon as it boils.

3. 3

   In a bowl, mix cornstarch with remaining 16 centiliters of milk.

4. 4

   In another bowl, whisk the egg yolks with the sugar until the mixture becomes pale.

5. 5

   Add tea and cold milk and mix well.

6. 6

   Mix in the cornstarch and milk combination.

7. 7

   Pour the mixture in a saucepan and whisk on medium heat for 3 minutes until the mixture begins to thicken.

8. 8

   Pour the mixture into glasses and refrigerate for 1 hour.

9. 9

   Serve very cold.

* Per serving · 4 servings · Values may vary.