Cook’s Notes: So refreshing on a hot summer day and less sugar than the drink they serve at Starbucks with the melon syrup. Double-blend it for best results.
1 packet Yamamotoyama original unsweetened matcha (or 1 tsp green tea powder)
1 T sugar
3/4 c (6 oz) 2% milk
1 c (8 oz) ice cubes
Process green tea powder, sugar, and milk in a blender until smooth. Add the ice and blend again until ice is crushed finely and drink is frothy. Serves 1 in a tall glass.
Recipe source: Marlene Parrish