We love a photogenic iced drink and artful nails. The green of this matcha is vibrant and thick, making the you want to grab your phone. The marbling of the tea and (plant-based) cream will be the star of your next TikTok.
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How to make a vegan iced matcha with pistachio
Makes 1 serving.
Nutrition Facts: 313 calories, 11 g fat, 46 g carbohydrates (14 g sugar, 9 g fibre), and 20 g protein.
Ingredients
- 1 tbsp matcha powder
- 2 tbsp hot water, not boiling
- ⅓ cup cream alternative (Try Belsoy Creamy Oat Preparation.)
- ⅔ cup plant-based milk (Try oat, almond, soy, your favourite.)
- 2 tbsp pistachio spread
- Ice cubes, as desired
Lisa’s (mum’s) chocolate chip cookie recipe: Stolen with proper credit.
Instructions
- In a small bowl, using a bamboo whisk, mix the matcha and hot water vigorously until smooth.
- In another bowl, mix the oat cream, the plant-based milk and pistachio spread until creamy.
- Fill a tall glass with ice cubes. Pour oat mixture, and layer the pistachio/matcha on top. Stir and watch the magic happen as two marble and swirl.
- Serve.
Recipe courtesy of Belsoy, edited by FLEETSTREET.
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