Peach Sweet Cream Matcha

Peach Syrup

1. Slice 1 ripe peach into small pieces and place it in a jar or container.
2. Add 1 tablespoon honey and stir so the peach is evenly coated.
3. Let it sit for at least 20 minutes. The honey will draw the juices out of the peach and create the syrup. For a stronger peach flavour, cover and refrigerate for several hours or overnight.
4. Strain the liquid into a clean jar, pressing gently on the peaches to get as much syrup as possible.
5. Keep refrigerated until ready to use.

Peach Cream Top

1. Add 3 tablespoons whipping cream and 1 teaspoon peach syrup to a bowl
2. Whisk until slightly thickened but still pourable. You want it thick enough to sit on top of the latte, not whipped into stiff cream.

Peach Cream Top Matcha Latte

1. Add peach syrup to taste to your glass. Start with about 1½ teaspoons and add more if you want a stronger peach flavour.
2. Pour in ½ cup (120 mL) cold milk and stir.
3. Fill the glass with ice.
4. In a separate bowl, whisk 1½ teaspoons Amoda Japanese Matcha with about 40 mL hot water until smooth and frothy.
5. Pour the matcha over the iced peach milk.
6. Spoon or pour the peach cream top over the matcha.
7. Drink it layered at first, then stir everything together as you go.