Saffron Matcha Shake

Method

1. Start by prepping your ice, banana, milk so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the matcha and let it saffron, undisturbed, so it takes on real color before you stir.
4. Stir in the black pepper along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the chicken stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with chili crisp right before serving.
7. Plate it up while hot and pass extra at the table.