Japanese Matcha Cheesecake Mocktail

Allergens

Dairy, Egg (in cheese)

Ingredients

• 1. 2 cups heavy cream 2. 8 oz cream cheese, softened 3. 1/2 cup unsweetened almond milk 4. 1/2 cup erythritol, powdered 5. 2 tsp ceremonial matcha green tea powder 6. 1 tsp vanilla extract 7. Ice cubes 8. Fresh raspberries for garnish

Instructions

1. In a large bowl, combine the softened cream cheese and erythritol. Beat with an electric mixer until smooth and creamy.
2. Add heavy cream, almond milk, and vanilla extract to the mixture. Continue beating until well combined and thickened.
3. In a separate bowl, whisk together matcha powder and a small amount of hot water to create a smooth paste.
4. Gradually mix the matcha paste into the cream mixture until fully incorporated.
5. Chill the cheesecake mixture for at least 2 hours or until it's set and thickened.
6. To serve, pour the chilled mixture over ice in individual glasses and garnish with fresh raspberries.

Chef’s Insight

Matcha is known for its antioxidant properties, making this mocktail a healthy indulgence.

Notes

This recipe is dairy and egg-containing.