INGREDIENTS
1/2 tsp matcha powder
60 ml hot water (75C)
180 ml homemade almond milk, unsweetened - Mendal Milk
1.5 tsp maple syrup
Pinch of sea salt
60 ml hot water (75C)
180 ml homemade almond milk, unsweetened - Mendal Milk
1.5 tsp maple syrup
Pinch of sea salt
METHOD
Use a big enough cup to begin with, to avoid spilling your tea. Whisk the matcha powder and salt into the hot water in a cup, add the honey into the warm tea and stir to dissolve. Set aside while you prepare your milk.
Warm and froth your almond or Mendal Milk - I recommend using our milk that makes an amazing froth and does not curdle in heat. Pour the warm frothed almond milk into the matcha tea. Enjoy with a Gingy Lemon cookie.
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