I’ve been trying for over a month to recreate a Matcha Einspanner from a local coffee shop in LA. The cafe version is not like a normal iced matcha latte with cream on top. It is thick, opaque, and consistent from the first sip to the last. The texture feels like melted soft serve, a liquid milkshake, or a heavy matcha cream, not just milk with foam.  The first three pictures are the cafe version, and the later pictures are my home attempts.  So far I have tried ceremonial matcha, whole milk, whipped cream, agave, condensed milk, vanilla bean paste, and sea salt. I also tried mixing the cream only to a glossy ribbon stage instead of stiff peaks, using very little milk with a full glass of ice, pre-chilling the milk, and adding a tiny amount of xanthan gum to both the milk base and cream.  The flavor is now much closer. The salt, vanilla bean paste, agave, and condensed milk helped give it that salty marshmallow cream taste.  The main problem is the texture. The cream top looks close, but the milk/matcha base underneath still behaves like a thin iced latte. When I stir everything together, it does not become one thick, heavy, stable drink like the cafe version.  Does anyone know what cafes usually use to get this kind of permanent thick suspension? Is it an industrial stabilizer, frappe powder, soft-serve/milkshake base, barista milk with stabilizers, or a nitrogen/whipped cream siphon? I’m trying to figure out the missing cafe technique that makes it stay thick from top to bottom. Any ideas are greatly appreciated! 💚

Edit: To everyone saying "just ask”… I actually tried that! I went in when they weren’t busy and I was super nice about it, but they totally shut me down. They made it very clear they weren't going to share anything (recipe or process wise), so I'm officially on a mission to figure it out myself!

Help me recreate this Matcha Einspanner