A grown-up version of an iced Matcha Latte. The addition of Irish cream to this already verdant drink makes it a great St. Patrick’s Day cocktail.
Brew mint tea and let cool – can be made ahead of time and left in the refrigerator.
In a small bowl add the matcha powder.
Slowly pour in the cold mint tea, whisking the powder until well combined.
Fill a shaker full of ice.
Add in matcha paste, Irish cream and cashew milk.
Shake very well – until the shaker is so cold it’s hard to hold.
Strain into an ice filled Irish coffee mug
Garnish with a mint sprig and optional whipped cream.