DUVALIN MATCHA

This latte layers fresh crushed strawberries, a hint of white chocolate, rich heavy cream, and smooth matcha, finished with a nostalgic Duvalín rim for flavor in every sip. Oat milk adds creamy body, and a quick zigzag whisk creates a soft, barista‑style foam.

Ingredients

• Crushed strawberries (to taste)

• White chocolate, melted or white chocolate sauce: 10 g

• Heavy cream: 20 g Agave syrup: 8 g total

• Oat milk: 125 g

• Matcha powder: 3 g

• Warm water: 27 g total (about 80 °C / 175 °F) }

• Duvalín spread (to coat the glass)

• Ice

Tools

• Tall glass

• Chawan or small bowl

• Bamboo whisk, handheld frother, or small whisk

• Spatula or spoon for the Duvalín

Instructions

1. In a tall glass, mix crushed strawberries with 10 g white chocolate and half of the heavy cream to form a juicy base.

2. Using a spatula, coat the inside of the glass with Duvalín in a spiral for visual flair and extra flavor.

3. Add ice to the glass to chill well.

4. Pour in 125 g oat milk carefully to keep the layers intact.

5. In a chawan or small bowl, whisk 3 g matcha with 2 g warm water until a smooth, lump‑free paste forms.

6. Add 25 g warm water and 7 g agave; whisk in quick M/W zigzag motions until foamy, then gently pour over the glass to create the matcha layer.

7. Finish with the remaining heavy cream, pouring gently to create a soft cream cap.

Check the video and enjoy!