Many of our customers at Little Rogue are from overseas and Melbourne is considered their second home. They often asked if there was a way to bring our matcha back home at the end of their stay in Melbourne.
The problem was that the original matcha blend used in-store contained liquid ingredients with short expiry date and had to be kept in a fridge, not ideal to take on a plane.
So, for our friends abroad, we’ve created this new matcha blend only using dry ingredients to make it shelf-stable. It’s super easy to prepare and it tastes the same as the original recipe served at Little Rogue.
Follow the video instructions above to make Hot & Iced Matcha.
Simply, add 3 tbsps (30g) of matcha powder to 2/3 cup (160g) of milk, or your choice of plant-based alternative, stir until your arms are sore and enjoy!
Matcha powder, sugar, vegetable creamer
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