½ tsp good vanilla (we always use this Mexican vanilla, which is super floral and almost buttery)
2.5 T matcha
For an Iced Latté
All of the above, plus:
1.5 cups frozen pineapple
ice, for serving
coconut whip, for serving
Instructions
For a Hot Latté: In a blender, combine milk, orange zest and juice, maple syrup and vanilla and whirl until smooth. Pour into a saucepan and gently whisk in matcha until mixture is smooth and steaming. Do not boil. Enjoy!
For an Iced Latté: Combine all ingredients except ice and coconut whip in a blender and blend until very smooth. Serve over (or shake with) ice and crown with a dollop of coconut whip. For a richer drink, blend a little extra coconut whip right into the latté. Enjoy!
Notes
When it comes to choosing a milk for these drinks, almond milk has a lighter flavor that lets the matcha shine through while coconut milk is bolder in flavor but super creamy and silky. Use whatever you prefer. I like my hot drinks on the lighter side and my iced drinks a bit more decadent (hai milkshake wannabes!), so this reflects that preference with the addition of rich coconut whip in the iced latté -- but it's tasty in either application. :)
Recipe by the pig & quill at https://thepigandquill.com/citrus-matcha-lattes-two-ways/