Ingredients

Directions

𝗛𝗢𝗪 𝗧𝗢 𝗠𝗔𝗞𝗘 𝗪𝗛𝗜𝗣𝗣𝗘𝗗 𝗖𝗥𝗘𝗔𝗠
(𝗣𝗜𝗣𝗜𝗡𝗚 𝗕𝗔𝗚)
1. Dissolve 150g Easy® Whipping Cream Powder in 300ml cold water.
2. Whipped until desired texture is reached.
3. Transfer to piping bag and set aside.

(𝗪𝗛𝗜𝗣𝗣𝗘𝗗 𝗖𝗥𝗘𝗔𝗠 𝗗𝗜𝗦𝗣𝗘𝗡𝗦𝗘𝗥)
1. In 300ml cold water, add 150g Easy® Whipping Cream Powder. Stir well.
2. Transfer to whipped cream dispenser and close the lid gently.
3. Place your whipper charger into the holder with the smallest end facing upwards.
4. Shake for 35 seconds and set aside.

𝗜𝗖𝗘𝗗 𝗠𝗔𝗧𝗖𝗛𝗔 𝗛𝗔𝗭𝗘𝗟𝗡𝗨𝗧 𝗪𝗜𝗧𝗛 𝗪𝗛𝗜𝗣𝗣𝗘𝗗 𝗖𝗥𝗘𝗔𝗠

1. Combine 200ml of water and 2 scoops of 1/8 cup Easy® Matcha Base, 2 pumps Easy® Signature Hazelnut Flavoured Syrup then mix well
2. On a 16oz cup stir it to let the Easy® Matcha Base dissolve then shake for 25 seconds
3. Pour the matcha mixture and finish it with whipped cream on top then serve.