2.5g YOOCHA MATCHA® Premium Grade

100ml Light coconut milk

3 tbsp Rose hibiscus syrup

75ml Hot water

For the rose hibiscus syrup:

1 cup Water

1/2 cup Monk fruit sweetener

⁠1/4 cup Dried rose flowers

5g Hibiscus tea

To garnish: Edible rose petals

1 In a small bowl, sift YOOCHA MATCHA® Premium Grade matcha powder to remove any clumps. Add  hot water and whisk vigorously with a matcha whisk until the matcha is fully dissolved

2⁠ ⁠To make the syrup, combine all the ingredients in a medium saucepan. Bring to a boil and simmer for 25 mins until reduced in half. Strain and let it cool slightly.

3⁠ ⁠In a cocktail shaker, shake coconut milk and syrup.

4⁠ In a serving glass filled with ice, pour coconut milk mixture & top with matcha.