Piohni Classics
COCONUT MATCHA CLOUD
Light. Cold. Somewhere between a drink and a cloud.
WHAT GOES IN
The Base
- 130ml cold coconut water
- Ice Cubes
Matcha Coconut Foam
- 3.5g Piohni AAA Ceremonial Matcha
- 15ml filtered water (75°C)
- 45ml organic whipping cream or plantbased alternative
- 15ml pure agave syrup
HOW IT COMES TOGETHER
Sift Piohni’s matcha into warm water and whisk until you form a thick paste. Whisk whipping cream and agave syrup with an electric whisk for 50 seconds until the texture turns silky and firm while still airy. Fill your cup with ice. Pour coconut water slowly over. Spoon the matcha cloud foam gently on top and don’t rush this part. Optional; dust with matcha sugar powder and serve immediately.
Some things are worth the extra minute.
