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Lemon Myrtle Matcha, Lemon Curd & Earl Grey Cold Foam
Three layers. One quietly extraordinary glass.
Silky vegan lemon curd sits at the base, citrus-clean Lemon Myrtle matcha streaks jade through cold milk, and a sweet Earl Grey cold foam finishes it with a soft bergamot lift.
The matcha serve for people who think they don’t like matcha lattes.
Why this works with Lemon Myrtle. Bright, citrus-forward Lemon Myrtle matcha cuts beautifully through the creamy milk and lemon curd, while Earl Grey adds a soft bergamot note on top. The result is fresh, layered and visually striking without becoming overly sweet.
Makes
2
Prep
15 min
Difficulty
Easy
Best Served
Ice cold
Ingredients
Vegan lemon curd base
- 60 ml fresh lemon juice
- 1 lemon, zested
- 3 tbsp caster sugar
- 1 tbsp cornflour
- 120 ml unsweetened plant milk
Sweet Earl Grey cold foam
- 2 Earl Grey tea bags
- 120 ml barista oat milk
- 2 tsp maple syrup
Iced Lemon Myrtle matcha
- 3 tsp Aceae Lemon Myrtle matcha, sifted
- 100 ml filtered water at 80°C
- 300 ml plant milk of choice
- 2 cups ice
Method
-
Make the lemon curd base.
In a small saucepan, whisk the lemon juice, caster sugar, cornflour, plant milk and turmeric until smooth with no lumps. Add the zest. Set over a low to medium heat and whisk constantly until it thickens to a glossy, pourable curd, about 4 to 5 minutes. Do not let it boil hard or it will split. -
Finish and cool the curd.
Off the heat, whisk in the vegan butter until glossy. Pour into a small jar or bowl and chill until cold and set. This makes a little extra; the curd keeps refrigerated for up to a week. -
Steep the Earl Grey foam.
Warm the barista oat milk gently — do not boil — and steep the Earl Grey bags for 4 minutes, then remove and squeeze. Stir in the maple syrup. Chill completely before frothing; the foam only holds when cold. -
Froth the cold foam.
Once fully chilled, froth the sweet Earl Grey oat milk with an electric frother, or a jar and a vigorous shake, until thick and pourable with soft peaks. Set aside cold. -
Whisk the matcha.
Sift the Lemon Myrtle matcha into a bowl or wide cup. Add the 80°C water and whisk immediately with a chasen or electric frother for about 30 seconds until dissolved and lightly frothy. Let it cool for 60 seconds. -
Build the base.
Spoon 1 heaped teaspoon of the cold lemon curd into the bottom of each tall glass and smooth it against the base. Fill generously with ice. -
Layer the matcha.
Pour the milk over the ice, dividing between the glasses. Pour the whisked matcha slowly down the side of each glass so it streaks through the milk. Do not stir yet — the streaking is the shot. -
Crown with the foam.
Spoon the Earl Grey cold foam over the top so it sits proud of the milk. Serve immediately. Stir gently through the curd to drink.
Make it look beautiful
Use a tall, straight-sided glass. The curd reads as a soft yellow layer, the matcha streaks jade through the milk, and the foam sits pale on top. Shoot at glass level to catch all three layers, then film the first stir as the curd swirls up.
Prep ahead
Both the curd and the sweet Earl Grey foam base keep in the fridge, so make them the night before. On the day, the drink comes together in two minutes: whisk, layer, crown, serve.
The layering trick
Add the cold curd first, then plenty of ice and milk. Pour the matcha slowly down the inside edge of the glass rather than directly into the centre. Finish with the Earl Grey foam and leave the drink unstirred until serving so all three layers remain visible.
Make it your way
Yes. Prepare the lemon curd and Earl Grey foam base the night before and keep them chilled. When you are ready to serve, whisk the matcha, add the ice and milk, layer and finish with the cold foam.
The Earl Grey oat milk needs to be completely chilled before frothing so it can develop a thicker, more stable cold foam.
Use filtered water at 80°C. Whisk the Lemon Myrtle matcha immediately for about 30 seconds, then allow it to cool for around 60 seconds before layering.
Start with cold lemon curd at the base, add plenty of ice and the milk, then slowly pour the whisked matcha down the side of the glass. Finish by spooning the Earl Grey cold foam over the top and do not stir until serving.
