Vegan, gluten-free | Recipe from thegardengrazer.com | Adapted from Kathy Patalsky | Serves 1

Ingredients

• 1 1/2 cups vanilla almond milk (or soy)
• 1 1/2 tsp. cocoa powder
• 1 tsp. Organic Matcha (latte grade)
• 1/8 tsp. peppermint extract
• 1 Tbsp. maple syrup, more or less to taste

Directions

1. In a small saucepan, heat milk over medium-low until just simmering.
2. Add cocoa powder, peppermint, and syrup. Using a wire whisk, whisk until combined.
3. Turn off heat and add matcha. Whisk for about 30 seconds.
4. Carefully pour into a mug and enjoy!

*Note: I use unsweetened milk and cocoa powder, so adjust the syrup as desired for your own palate.