Frothy coconut matcha latte

Ingredients

for 2 servings

• Coconut milk150 g (5.3 oz)
• Hot water250 g (8.8 oz)
• Matcha2 g
• Erythritol6 g

Directions

1. Sift the matcha into a bowl and slake it with a little hot water (about 70 °C (158 °F)), whisking briskly with a matcha whisk to avoid lumps.
2. In a saucepan, heat the coconut milk with the rest of the hot water over low heat, without letting it boil.
3. Add the erythritol to the slaked matcha and stir to dissolve it.
4. Pour the hot coconut milk onto the matcha in a thin stream.
5. Whisk briskly, or use a milk frother, to build a lovely creamy foam.
6. Pour into a large cup and serve at once.