Ingredients

• 2 teaspoons sugar
• 1 teaspoon matcha
• 1 cup unsweetened almond milk
• 1 pint green-tea ice cream
• 1/2 cup cornflakes

Instructions

1. Place sugar and matcha in a medium bowl. Bring almond milk to a bare simmer in a small saucepan over medium heat. Pour a small amount of hot almond milk over matcha mixture and whisk to make a loose paste. Add remaining almond milk, whisking until matcha and sugar dissolve; chill until cold, 15–20 minutes.
2. Divide ice cream among 4 small serving bowls or coffee cups. Top with cornflakes and pour matcha milk into each bowl, dividing evenly.
3. Matcha milk can be made 1 day ahead. Keep chilled.