⏱ Read time: 1 min
📅 Date: 6 Jan 2026
Vanilla Biscuit Butter Matcha
What you need:
1 tsp (2–3g) Gua Cha matcha
60 ml hot water (~80°C)
120–150 ml milk of choice (oat or dairy works best)
½ tsp unsalted butter (soft, not melted)
¼ tsp vanilla extract or vanilla syrup
1–2 crushed biscuits (Marie / digestive / shortbread)
Ice (optional)
Whisk (or frother), bamboo spoon, glass tumbler
What you do:
Sift the matcha. Smooth matcha = smooth ritual.
Add hot water and whisk in a fast zig-zag until frothy.
Warm the milk slightly and whisk in butter and vanilla until glossy.
Fill your glass with ice if you’re going cold, then pour in the milk.
Top with the matcha shot.
Finish with a sprinkle of biscuit crumbs right before sipping.
Sip slowly. It tastes like comfort, but works like focus.
🧠 Pro tip:
For extra depth, lightly toast the biscuit crumbs before topping. More aroma, same cozy vibes.
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