Step 1 - Sweet Corn Potage

1. In a pot add 400 grams of corn, 100 grams of sugar, a pinch of salt (1/8 tsp), ½ cup of heavy cream, 1 cup of milk, and ½ stick of cinnamon.
2. Give your ingredients a good mix and bring it to a low simmer for 5 minutes.
3. After cooking, add 1 tsp of vanilla extract to your pot.
4. Use an immersion blender (or stand blender) to blend your sweet corn base until it becomes a silky-smooth texture.
5. Finally, strain your sweet corn potage to remove the pulps.

Step 2 - Sweet Corn Cream

1. In a container add ½ cup of your Sweet Corn Potage, ½ cup of heavy cream, 20 grams of sugar, and ½ tsp of vanilla extract.
2. Give your ingredients a thorough mix using either a whipped cream canister or a stand mixer.

Whipped cream canister
a. Make sure to leave your canister in the freezer beforehand (30 minutes) to cool down.
b. Transfer your mixture into the whipped cream canister and charge it with 1-2 N2O canisters (while holding it upside-down, to reduce air bubbles).

Stand mixer:
a. Transfer your mixture to a stand mixer and start at a low speed for 1 minute.
b. Increase your mixing speed to medium for 3-5 minutes until you achieve stiff peaks.

Step 3 - Matcha

1. Warm up your whisk with 165° water for 1 minute to soften the bristles.
2. In your whisking bowl, add 4 grams of matcha and 50 ml of water at 165°.
Tip: Start by adding a small amount of water until you get a paste, and then gradually add the rest as you whisk.

Step 4 - Assembling the Golden Matcha Latte

1. In a glass add ice to your liking.
2. Measure 200 ml of your Sweet Corn Potage and add it to your glass.
3. Layer your matcha on top of the ice.
4. Finally, top your drink with sweet corn cream, mix, and enjoy.