Matcha green tea is trending, its appeal is obvious due to its nutty flavor and metabolism boosting health benefits. I ‘ve been craving the magical green dust tea ever since I saw it featured in this month’s Bon Appetit magazine. I’ve decided to take my matcha in a Hawaii meets Kyoto direction adding coconut milk, dunking in fluffy vegan marshmallows, and sprinkling in some home toasted coconut flakes. Don’t be alarmed by its high sticker price, a little goes a long way and you can use matcha in countless culinary ways. You don’t need to buy the ceremonial grade powder but it would be cool to conduct an ancient Japanese matcha ceremony, no?
Wow this matcha latte looks incredible.. and so beautifully captured too. Wish I had one to devour now!
I love that matcha is such a versatile ingredient, and this dish certainly exemplifies that notion! I love the addition of toasted coconut.
Your color palette is wonderful!
Can’t wait to try this! First recipe I have seen so far that doesn’t use all of the artificial sweeteners and other junk. Thank you! 🙂
It’s so yummy love!