Ingredients

The following ingredients have 4 Servings
  • 1/2 tablespoon matcha powder (I used ceremonial grade, use what you have!)
  • 2 tablespoons powdered sugar (or maple syrup or agave nectar or see notes for how to use granulated sugar)
  • 1/2 cup coconut cream from a can of coconut milk (see notes on how to make coconut cream)
  • 1 cup milk of choice for stirring in

Instruction

  • Chill your mixer bowl & whisk or whisk attachments in the freezer for about five minutes before adding the coconut cream.
  • In the bowl, add in your coconut cream. Using a hand mixer or by hand, whip the coconut cream until thick and creamy and smooth and until all the coconut solids are blended out.
  • Sift in the matcha powder and add in your sugar. Whip again on medium-low until just combined, scraping down the sides. Taste and add more sugar if desired. P.S. - adding more liquid sugar will lessen the fluff!
  • Add the matcha to a tall glass (about 8 ounces/1 cup or less) of your favourite milk. I've tried it with soy milk, almond and oat milk. If you're doing iced, add a few ice cubes, then the milk, then spoon the whipped matcha on top. If using hot, just add it to the glass.
  • Using your spoon or straw, stir vigorously to swirl it into your milk to combine thoroughly.
  • Sip and enjoy! Also take a photo 😉.