Since this is my third straight day of a matcha after lunch, I am thinking this might be a new habit. I got cheesecake in a sample size from Red Leaf. I don’t love the little envelopes they come in, but that’s a minor inconvenience.
I had already read the reviews here, and liked the review from a person who added raspberries to hers, so I did that. It’s really good! I did 1/2 t matcha, 8 oz. milk, about 6 sugar cubes (this is a stand in for dessert after all), and somewhere between 1/4 and 1/3 cup of frozen raspberries. Since they were frozen, I didn’t add ice cubes, which I would normally do. Buzz in the blender and voila.
It’s nice. I don’t know if cheesecake is enough different from caramel for me to have them both on hand though. I think if they arm wrestled, caramel would win. But this is a nice stand in for a fruit smoothie.
As an added bonus, the raspberries made this a nice pink shade, so if you have someone who gets the ickies from the green, this is a nice way to trick them. I’m sure strawberries would work too.
That’s a good idea with the raspberries.