- Using a small sauce pan, warm the water over medium heat and melt the ghee (or coconut oil). Don’t allow the water to boil.
- Add the matcha powder (see notes about optional sifter) to a glass and pour over the water mixture. Use a milk frother (or matcha whisk) to create a paste and ensure the matcha powder is fully blended.
- Pour in the ice, coconut milk, optional honey, and stir well until combined.
If desired, use a sifter to sift the matcha. This helps ensure that the matcha doesn’t clump!