1-2tablespoonsalmond milk(or 1-2 tablespoons full-fat coconut milk, plus more as needed)
2-3teaspoonsmatcha powder(culinary-quality, plus more to taste if needed)
¼cupagave nectar(or honey)
Instructions
Add can of coconut milk to medium mixing bowl or large measuring cup and whisk until completely smooth. Set aside.
In small mixing bowl, mix 1-2 tablespoons almond milk with 2 teaspoons matcha powder until mixture is completely smooth. Pour matcha mixture into coconut milk.
Add agave nectar to coconut milk mixture and whisk until all ingredients are fully combined. Taste mixture and adjust flavors as needed (see Notes).
When satisfied with flavors, pour mixture into popsicle molds and place in freezer. Freeze popsicles at least 5 hours, then serve and enjoy. Keep frozen until ready to eat.
Recipe Notes
Flavor Adjustments: For a stronger matcha taste, mix together another 1 teaspoon matcha powder with 1 tablespoon almond milk. When smooth, add to popsicle mixture and whisk until combined. For sweeter popsicles, add more agave nectar or honey to the popsicle mixture in ½ teaspoon increments, whisking well and tasting after each addition. You can also add a teaspoon or so of pure vanilla extract.
Consistency: For creamier, richer popsicles, use full-fat coconut milk instead of almond milk.
Make it Paleo: Use raw, unfiltered honey or maple syrup instead of agave nectar.