1 tsp cacao powder (I started using Hershey and Ghirardelli after having a really and luck with all the fancy raw chocolate powders- these two and the one from Trader Joe’s are free of mold contaminants. The trader joe’s one is the most boring as far as taste goes.)
1/2 cup of coconut milk
a splash of coconut/soy/almond creamer – optional
2 stevia packets or stevia drops
Blender or Milk Frother
first mix the matcha and cocoa powder with a bit of the cold milk and mix until smooth, lump free. Add hot milk and water. I usually use half milk to half water or 1/3 milk to 2/3 water but you can adjust the quantities to your taste. You can blend it or use frothier to make it frothy. It won’t get a huge head but good enough!