Salted Maple Cream

Ingredients

  • ½ cup heavy cream

  • 1 tablespoon maple syrup

  • ½ tablespoon vanilla paste

  • 1 teaspoon salt flakes

Method

1. Combine

Add the heavy cream, maple syrup, vanilla paste and salt flakes to a mixing bowl.

2. Whisk to your preferred texture

  1. Whisk everything together until it reaches the consistency you want.

  2. For a soft, pourable cream that melts into your drink, stop early. For a thicker, spoonable cream that sits on top, keep whisking.

3. Top your matcha

Spoon the salted maple cream over your iced matcha latte and serve.

4. Store

Keep in an airtight container in the fridge for up to 5 days. Give it a quick whisk before using if it has settled.

FAQs

How thick should I whip it?
It’s up to you. Whisk lightly for a drizzly cream that swirls into your matcha, or keep going for a thicker, spoonable topping.

Can I use a different cream?
Heavy cream works best because the higher fat content gives you a rich, stable texture. Lighter creams won’t thicken as well.

Can I swap the vanilla paste?
Yes, vanilla extract works too, but vanilla paste gives you those little vanilla specks and a deeper flavour.

How do I serve it?
Spoon it on top of an iced matcha latte, such as our Golden Matcha Ratio latte, and let it melt into the drink as you sip.