Iced vanilla matcha latte (our favorite!)
1. Grab a matcha bowl or any wide bowl with a smooth surface
2. Add 1-2 scoops of matchapowder (max 2g) in the strainer and sift the matcha
3. Add warm water (not boiling!) (70-80°)
4. Whisk the matcha until you get a nice foam (whisk in a W or M shaped motion)
5. Pour the matcha in a glass with ice cubes
6. Add your favorite milk
Tadaaa!
Ingredients Iced Vanilla Matcha Latte
Pistachio Matcha Latte
1. Grab a glass
2. Add 1-2 scoops (max 2g) of matcha powder to the strainer and sift it into the glass
3. Pour a small amount of warm water (70-80°C) into the glass and mix it until a smooth paste forms
4. Add pistachio paste (or make it yourself by blending pistachios and milk) and agave syrup to the matcha paste
5. Heat Alpro Oat milk and slowly pour it over the matcha-pistachio mixture
6. Stir all the ingredients thoroughly to ensure they are well combined
7. Optional: Top it off with some whipped cream
Enjoy!
Ingredients Pistachio Matcha Latte
Raspberry Pistachio Matcha Cookies
1. Heat raspberries until they reach a jam-like consistency, then allow them to cool
2. Purchase or prepare pistachio paste (blend pistachios and milk)
3. Preheat your oven to 180-190 degrees Celsius
4. Mix flour with baking powder and salt
5. Add cream butter, both sugars, egg and vanilla extract
6. Divide the dough and incorporate raspberry jam, pistachio paste, and matcha powder into separate portions
7. Roll the portions into balls, press them together, and coat them in sugar
8. Place the sugar-coated cookies on a baking sheet Bake in the preheated oven for approximately 10-12 minutes or until the edges are golden brown. Keep a close eye on them as baking times may vary depending on your oven
Enjoy your delicious cookies!