Mixitella Matcha & Vanilla - cashew and almond cream with matcha tea and real vanilla

Mixitella Matcha & Vanilla is a cream that tastes like a meeting between a Japanese tea ceremony and a luxurious dessert from the finest patisserie. As soon as you open the jar, a distinctive, incredibly elegant matcha aroma emerges – fresh, slightly vegetal, subtly tea-like – enveloped by creamy Bourbon vanilla and the delicate sweetness of roasted nuts. It is a calm, sophisticated, and incredibly appetizing scent all at once.

The consistency is simply fabulous. Smooth, silky, and velvety to such an extent that the cream almost spoons itself. Cashews give it a buttery softness and a creamy character, while almonds introduce a subtly dessert-like depth. Matcha does not aggressively dominate – instead, it builds an elegant, slightly dry finish that beautifully balances the sweetness of the vanilla almond cream. As a result, the taste remains harmonious, balanced, and remarkably "mature" – more like a luxurious premium dessert than a typical sweet spread for bread.

The ingredients themselves are also highly impressive. The base consists primarily of cashew cream and almond cream, complemented by real green matcha tea and natural Bourbon vanilla. No palm oil, no random fillers, and no overly "candy-like" character. This is a cream where the ingredients are truly palpable – the nuts are distinctly creamy and noble, the matcha is authentic and slightly mineral, and the vanilla is naturally soft and enveloping.

Matcha adds not only a characteristic taste to this cream but also a unique atmosphere. It is responsible for that distinctive, slightly invigorating, fresh profile, which makes every spoonful feel like a small ritual of pleasure. It is no coincidence that matcha has been a symbol of calm energy, concentration, and the celebration of the moment for years.

Mixitella Matcha & Vanilla works fantastically as an addition to oatmeal, pancakes, crepes, waffles, or brioche toast. It can transform plain yogurt into a premium dessert, and added to a croissant or yeast cake, it tastes like a filling from an exclusive pâtisserie. But the truth is, it usually ends up the same way – one spoonful straight from the jar… and then another.