Vegan Minty Matcha Shake
14-oz. can full fat coconut milk, frozen into cubes
1/4 tsp peppermint extract
1 tsp vanilla extract
2 tbsp fresh mint leaves
1/2 tsp matcha green tea powder
1-2 tbsp maple syrup or honey
1/2 cup unsweetened almond milk
- Make the coconut ice cubes. Shake can of coconut milk for 1 minute to reincorporate cream and water. Pour into ice cube tray and freeze until firm.
- Add all ingredients to a blender. Blend on high until smooth scraping sides as needed. Add more almond milk to thin if necessary.
- Pour into glasses and serve immediately.
GF V veg DF
Yield: 2 servings