MANGO MATCHA LATTE

Directions

1. Blend mango pulp with ¼ cup water, sweetener to taste, and a splash of Vainilla Molina until smooth. Set aside. (This purée will yield enough for about 1-2 lattes. Store any leftovers in fridge for up to 3 days).

2. Sift matcha powder into a bowl to remove clumps. Add hot water and whisk using a chasen (the bamboo whisk) in an M or W motion until a fine foam forms on top. If you don’t have a chasen, use a small regular whisk or milk frother.

3. In a tall glass, pour about ¼ cup mango puree. Add ice to fill glass about ⅔ full. Pour in milk, then gently top with prepared matcha.