This Matcha Milk Spread is a sweet and creamy, silky smooth, healthy alternative to sugar laden breakfast spreads. Perfect spread over toast or drizzled over waffles and ice cream.
Place the coconut milk powder, powdered coconut sugar/sweetener, coconut oil, vanilla, and salt into a high powdered blender.
Next pour over your ½ cup of boiling water - if using a kettle take it off as soon as it comes to the boil and pour over your ingredients. This ensures that you will have a smooth spread rather than grainy one.
Blend on the lowest speed if your blender has one, scrape down the sides with a silicone spatula, and then blend on the next speed setting.
Add your matcha powder and repeat the blending process one more time.
Transfer into airtight jars and store either in the refrigerator or at room temperature.
Notes
*All cup measurements used are UK cup measurements and so 1 cup = 250ml. ** If making your own powdered sugar blend ¼ cup of a mixture of xylitol and erythritol (or coconut/maple sugar) in a high powered blender to yield ½ cup of powdered sugar.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/matcha-milk-spread-with-pure-chimp-matcha/