Matcha Frappé with Coconut Whip

Adapted from Crazy Vegan Kitchen

Makes two servings (or one big one).

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Ingredients

• 1 1/2 cups soy milk (can substitute almond but it won't be as thick and creamy)

• 2 1/2 tsp matcha powder

• 2 1/2 tbsp maple syrup - divided

• 1/4 tsp vanilla extract

• 4 tbsp coconut cream (chilled, only the thick part)

• salt

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Instructions

1. In a blender, combine soy milk, matcha, 2 tbsp maple syrup, vanilla extract, and a pinch of salt. Blend on high until frothy and completely smooth. Pour into glasses. Set in fridge.

2. In a small bowl, combine coconut cream, rest of maple syrup and a pinch of salt. With electric beaters, whip for a minute until it resembles whipped cream, about 1 or 2 minutes.

3. Either dollop or pipe Coconut Whip onto the surface of your Matcha Frappe and dust with a little more Matcha powder before serving.

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