Ingredients
2 T match tea powder
2 cups soy or almond milk
plus 1/4 c more for each slushy
1/3 c agave nectar
Preparation
Place matcha in medium bowl and whisk in 2 cups water brought to just under a boil. Cool. (boiling water will bring out bitterness of tea so be careful) Whisk soymilk and agave nectar into cooled matcha tea. Pour into 42 1 oz ice cube molds and freeze. For each slushy place 6 frozen cubes in blender, and add 1/4 c soy milk. blend 15-20 seconds tip smooth.
