Matcha Cream Tea with Jelly Cubes

1.In a small bowl, sift 2 teaspoons of matcha powder to remove lumps.

2.Add 2 tablespoons of hot water (around 80°C/176°F) to the sifted matcha powder and whisk vigorously using a bamboo whisk or small regular whisk until smooth and frothy. Set aside to cool slightly.

3.In a separate mixing bowl, combine 200 ml whole milk and 1 tablespoon granulated sugar. Stir until the sugar dissolves completely.

4.Add about 1 cup of ice cubes to a tall glass.

5.Pour the sweetened milk over the ice cubes, filling the glass about halfway.

6.Add 100 grams of fruit-flavored jelly cubes on top of the milk layer, distributing evenly.

7.In another bowl, whip 100 ml heavy cream with 1 tablespoon honey and 1 teaspoon vanilla extract (optional) until soft peaks form to create the creamy layer.

8.Slowly pour the whipped cream over the jelly cubes to form a distinct creamy top layer.

9.Pour the prepared matcha tea gently over the cream layer; it will create a beautiful layered effect with green tea on top, creamy middle, and jelly cubes at the bottom.

10.Serve immediately with a wide straw or spoon to enjoy the jelly cubes, creamy layer, and matcha tea together.

11.Optional: Adjust sweetness by adding more honey or sugar to the milk or cream layers according to taste.