Matcha Piña Colada

Tools / Necessities:

• Bamboo whisk (chasen)
• Bowl (chawan)
• Electric milk frother
• Blender
• Drinking glass

Ingredients:

• 2 tsp Ceremonial or Premium Matcha – Blending grade
• 150 ml coconut milk (plus 40 ml for smoothie base)
• 4–6 pineapple chunks
• 30 ml cold water + ice cubes
• Optional: extra pineapple pieces for garnish

Instructions:

1. Blend 4–6 pineapple chunks with 40 ml coconut milk until smooth and thick. Pour this as a base layer at the bottom of your glass.
2. Froth 150 ml cold coconut milk in an electric milk frother (use the cold setting if available).
3. Prepare a cold matcha shot by whisking 2 tsp matcha powder with 30 ml cold water in a bowl using a bamboo whisk. Sift the matcha first if necessary to prevent lumps.
4. Add ice cubes to the glass with the pineapple-coconut layer, then pour in the frothed coconut milk.
5. Finally, pour the cold matcha shot on top. Garnish with pineapple pieces if desired.

Enjoy your Matcha Piña Colada!