INGREDIENTS

• Roasted Matcha Latte
• • 1 packet of Sweetened Roasted Matcha To Go (or 1 Tbsp Sweetened Roasted Matcha Blend)
• • 1 cup of milk of your choice
• • 2 Tbsp heavy cream
• Dango
• • 5 oz glutinous rice flour
• • 5 oz silken tofu
• • kinako (roasted soybean flour) for dusting

DIRECTIONS

• 1. Make dango: combine glutinous rice flour and silken tofu until it becomes a dough. Divide into 1 tbsp ball. Boil for 2 minutes until they float, then place in ice water to stop the cooking. Pat dry and skewer 3 balls together. Lightly torch or pan fry (optional) to char the surface.
• 2. Mix Sweetened Roasted Matcha To Go with your milk of choice.
• 3. Use an electric whisk for a few seconds to whip the cream until it doubles in size. It should have no peaks and is able to pour.
• 4. To assemble: fill a glass with ice. Add the roasted matcha latte, whipped cream, then place the dango on top. Finish with a generous dusting of kinako powder.