Cinnamon Toast Crunch Matcha

Base

• 0.11 ozMatcha
• 1.23 ozHot Water
• 0.18 ozCinnamon Toast Crunch Syrup
• 2.47 ozOat Milk

Cloud

• 1.06 ozHeavy Cream
• 0.18 ozCinnamon Toast Crunch Syrup

Garnish

• a sprinkleCinnamon + White Sugar

Base

1. 1Whisk matcha

   Whisk the matcha with the hot water until smooth. Use hot but not boiling water. Start by mixing in just enough to form a thick, lump-free paste, then add the rest. Whisk in three stages, slowing down as you rise: about 30 seconds near the bottom without pressing down hard, 20 seconds through the middle, then 10 seconds along the surface. The goal is to fully dissolve the powder into a smooth, fine foam — not to beat it hard.

2. 2Stir in 5g of the cinnamon toast crunch syrup.

Cloud

1. 3Froth the heavy cream with the remaining 5g cinnamon toast crunch syrup until combined.

Assemble

1. 4Pour the base over the oat milk and ice, then top with the cinnamon toast cloud.
2. 5Garnish with a sprinkle of cinnamon and white sugar.