Japanese Green Tea Mocktail with Vegan Matcha Whipped Cream

Allergens

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Ingredients

• 1 cup brewed Japanese green tea, cooled
• 1/4 cup almond milk
• 2 tsp matcha powder
• 2 tbsp agave nectar
• 1 tsp lemon juice
• 1 cup coconut cream (from canned full
• fat coconut milk, chilled)
• 2 tbsp powdered sugar

Instructions

1. In a blender, combine green tea, almond milk, matcha powder, agave nectar, and lemon juice. Blend until smooth. In a separate bowl, use an electric mixer to whip coconut cream with powdered sugar until soft peaks form. Pour the green tea mixture into two glasses, filling them halfway. Top each glass with an ample amount of vegan matcha whipped cream.

Chef’s Insight

To enhance the green tea flavor, use ceremonial-grade matcha powder.

Notes

For a more authentic taste, use Japanese green tea leaves.