Directions

1. Pour 100 ml of milk into the milk foamer and add a pinch of matcha. Froth the milk until a smooth, velvety foam forms.​
2. In an affogato bowl or cappuccino cup, place one scoop (60 g) of pistachio ice cream at the bottom.​ ​
3. Extract 40 ml of Crystal Spark coffee. ​
4. Pour it gently around the ice cream.