INGREDIENTS

• • 2 cups almond milk
• • 1 Tbsp Aiya Culinary Grade Matcha
• • 1 Tbsp honey
• • 1½ cup ice cubes, crushed
• • ½ cup coconut milk
• • whipped cream
• • black sesame seeds, to garnish

DIRECTIONS

• Divide the almond milk into 1 ½ cups and ½ cup. In a blender, blend 1 ½ cups of the almond milk, Matcha, honey, and ice.
• In a mason jar, combine coconut milk and the remaining ½ cup of almond milk. To layer the frappucino, carefully scoop the blended Matcha so it floats on top of the coconut/almond milk mixture. Serve in a tall glass topped generously with whipped cream and black sesame seeds. Enjoy!