Mango Ice Cube Matcha Latte

1. Sift the Matcha
   Sift 2 tsp matcha powder into a cup or small bowl to remove clumps.
2. Whisk
   Add 80 ml (⅓ cup) hot water (not boiling) and whisk in a fast “M” or zigzag motion for 30 seconds until smooth and frothy. Stir in 1 tbsp maple syrup.
3. Build the Latte
   Add 120 g (½ cup) frozen mango chunks to a serving glass. Pour in 180 ml (¾ cup) cold non-dairy milk.
4. Top and Serve
   Slowly pour the whisked matcha over the milk for a layered effect. Stir gently and enjoy.

Notes:

• The frozen mango acts as flavored ice cubes and adds subtle tropical sweetness as it melts.
• Don’t use boiling water for the matcha — it makes it bitter. Target 80°C (175°F).

Storage:

• Best made and served immediately. Whisked matcha can be refrigerated for up to 2 days.

Swaps:

• Use frozen pineapple or peach instead of mango for a different tropical flavor.
• Swap maple syrup for agave or honey.

Tips:

• Use barista oat milk for the creamiest texture.
• Add a splash of vanilla for extra depth.