Iced Coconut Matcha Latte

Ingredients

• 10 ml Giffard Vanilla Syrup
• 20 ml Giffard Coconut Syrup
• 2–3 g Moka Professional Matcha Powder
• 40 ml Hot Water
• 180–200 ml Cold Milk
• Ice

Method

1. Whisk matcha with hot water until smooth and frothy.
2. Add vanilla and coconut syrups to a glass.
3. Fill the glass with ice.
4. Pour in cold milk.
5. Slowly pour the prepared matcha over the milk for a layered effect.
6. Stir before drinking.