“The creaminess and the fat from the almond milk and the sugar really mellows out that bitterness and acidity in the matcha,” Antonian says. “It’s like a cup of tea in a bowl.”
Candied almondsBlanch slivered almonds. Toss in powdered sugar until well coated. Fry at 350 F until golden.
Scoop matcha into a wide bowl. Heat water to 175 F. Pour water into matcha and whisk vigorously until frothy and all matcha is dissolved. Stir in almond milk, honey, and vanilla.
