I honestly don’t really know what to call this matcha recipe but it’s a lighter, more refreshing version I’ve been loving as the weather is warming up! It’s super easy to make, so delicious, and way cheaper than Starbucks – although my Starbucks iced lavender matcha obsession is still going strong! Anyway, here’s the recipe and everything I used to make it. Enjoy!
INGREDIENTS:
1 packet of matcha (I use Pique Matcha, each packet is about 1 tsp)
Chobani Sweet Cream creamer (I use about 2 tbs)
Coconut Water (I use about 1/2 cup)
DIRECTIONS:
Add hot water (about 1/4 cup) to your matcha. Whisk and set aside. In a cup, combine the sweet cream creamer and coconut water. Add ice, pour matcha over and mix well. (Optional) Add 1 tsp sweetener of choice if needed! I recommend agave or honey.
MATCHA ESSENTIALS/WHAT I USE:
- Pique Matcha (my fave!)
- Harmless Harvest Coconut Water
- You can use any coconut water you like — I recently tried it with this brand and I’m in love!
- My matcha tools:
- Bowl
- Whisk set
- Matcha glasses
- Glass straws
- Round ice cube tray (I also love my nugget ice maker)
