Ingredients

2 tsp

matcha powder

3 tbsp

water

1 cup

soy milk or other milk substitute

1.5 tbsp

honey or agave nectar

3 tbsp

raspberry compote

1 tsp

vanilla extract

ice cubes

The perfect drink for summery weather!

Many thanks to Nikibakes for the recipe.

Method

Prep Matcha Mixture - In a small bowl, add matcha powder and water. Whisk with a bamboo or wire whisk until no lumps remain, about 20 seconds. Set aside.
Prep Milk - Pour milk or milk substitute into a measuring cup. Mix in honey and vanilla extract until well dissolved. Set aside.
Bottom Jam Layer - Carefully scoop raspberry compote and place into the bottom of glass cup. Place the ice cubes so that it's at least 2 or 3 inches above the jam layer.
Milk Layer - Make sure milk is in a measuring cup with a spout. Carefully pour milk onto the jam layer.
Matcha Layer - Pour matcha mixture into a measuring cup with a spout, carefully pour matcha mixture on top. Enjoy!