Also, I have a great affinity for coconuts. B (being the devoted fiance) has chopped probably almost a hundred coconuts for me over the past 5 years. B also says the part of my blood that's not green tea is coconut juice.
I've mixed up the matcha frappe with coconut milk, made by grating of the white inner flesh of a brown coconut. This adds an awesome rich flavor that other milks just don't have. Again, I'm working with the awesome Aiya matcha to bring you this fun frappe - that gorgeous green color is 100% real.
The peak of my artsiness and creativity was during college - a lifetime ago! Visiting Stanford years later now, I've been astonished by all the changes in the art department - a brand new building and and a gorgeous new art museum. Alas, my old art studios lie half demolished ("Good riddance, I spent many midnights in that horrible studio cleaning your paintbrushes as a sign of my undying love" - B).
Coconut Matcha FrappuccinoIngredients
2 cups almond milk
1 tbsp Aiya matcha
1 tbsp honey
1 1/2 cup ice cubes, crushed
1/2 cup coconut milk
black sesame seeds, to garnish
Divide the almond milk into 1 1/2 cups and 1/2 cup. In a blender, blend 1 1/2 cups of the almond milk, matcha, honey, and ice.
In a mason jar, combine coconut milk and the remaining 1/2 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!