Adapted from Kathy Patalsky
1 1/2 cups vanilla almond milk (or soy)
1 1/2 tsp. cocoa powder
1 tsp. Encha Organic Matcha (latte grade)
1/8 tsp. peppermint extract
1 Tbsp. maple syrup, more or less to taste
In a small saucepan, heat milk over medium-low until just simmering.
Add cocoa powder, peppermint, and syrup. Using a wire whisk, whisk until combined.
Turn off heat and add matcha. Whisk for about 30 seconds.
Carefully pour into a mug and enjoy!