Iced Matcha & Salted Caramel Latte from Downshiftology

Makes 2

Equipment

• Saucepan
• Blender
• 2 tall glasses

Ingredients

• 1 tbsp Matcha Live Longer green tea powder
• 1 tsp vanilla bean powder
• 2 tbsp coconut sugar
• 600ml coconut milk
• 2-3 cups ice

• 400ml coconut milk
• ½ cup coconut sugar
• ½ tsp sea salt
• ½ tbsp coconut oil
• ½ tbsp vanilla extract

Instructions

1. To make the salted caramel, bring to boil 400ml coconut milk, ½ cup of coconut sugar and the sea salt in a saucepan over medium heat.
2. Reduce the temperature to low and simmer for half an hour, stirring occasionally.
3. Keep on the stove for another 5-8 minutes stirring more frequently until the sauce thickens and turns a deep caramel colour.
4. Remove from the heat and stir through the coconut oil and vanilla extract.
5. Pour into a jar and allow to cool for 10 minutes before moving to the refrigerator where it can be stored for up to 2 weeks.

1. In a blender, combine Matcha, vanilla bean powder, coconut sugar, ½ cup of ice and 400ml of the coconut milk until smooth.
2. Scoop 2 tablespoons of salted caramel sauce into each glass and then top with ice.
3. Divide the remaining 200ml of coconut milk into the glasses, pour over your Matcha mix, serve and enjoy!