Servings: 1
Ingredients
- 1 ½ cups unsweetened coconut milk (see notes)
- 1-2 tsp raw honey or pure maple syrup (personal preference)
- 1 tsp matcha tea powder (see notes)
- 1" chunk raw cacao butter (see note)
- ½ tsp peppermint extract (see notes)
Optional
- 1/4 tsp vanilla extract
Instructions
- Warm your coconut milk in a saucepan over medium heat. Make sure not to let it boil; it should only be heated until hot to the touch.
- If using a blender, pour hot milk into the container and add remaining ingredients. Blend on high until well combined. Pour into a mug and enjoy.
- If using a milk frother, add the cacao butter to the hot milk. Stir and continue heating until melted.
- Turn off the heat and add remaining ingredients. Froth until well combined with a light layer of foam on top. Pour into a mug and enjoy.
Notes
- Milk: You can use any of your favourite unsweetened non-dairy milk. I use my homemade Coconut-Cashew milk made in my Almond Cow.
- Matcha: My two favourite brands are Domatcha (Canada) and Matcha Kari (US)
- Cacao Butter: You can source raw cacao butter from health food stores, natural section of the grocery store, some bulk food stores, and online retailers like Amazon.
- Peppermint Extract: Alternatively, you can add a ½ or 1 whole drop of a culinary grade peppermint essential oil.