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450 ml mleka kokosowego minimum 80 %, bez konserwantów i bez emulgatorów
150 ml wody
około 30 gałązek mięty, dwie doniczki
1 łyżka matcha
60 g erytrtolu
jagody do posypania
Obierz gałązki mięty, listka umyj i umieść w blenderze, dodaj mleko kokosowe i blenduj, aż cała mięta będzie bardzo dobrze rozdrobniona. Dodaj erytrytol, matcha i wodę, wymieszaj. Przelej masę do pojemnika i wstaw do lodówki na 12 godzin.
450 ml coconut milk minimum 80%, no preservatives and no emulsifiers
150 ml water
about 30 sprigs of mint, two pots
1 tablespoon matcha
60 g erythritol
berries to sprinkling
Peel sprigs of mint, wash leaf and place in a blender, add coconut milk and blend until all the mint is very well ground. Add erythritol, matcha and water, mix. Pour the mass into a container and put in the fridge for 12 hours.
150 ml water
about 30 sprigs of mint, two pots
1 tablespoon matcha
60 g erythritol
berries to sprinkling
Peel sprigs of mint, wash leaf and place in a blender, add coconut milk and blend until all the mint is very well ground. Add erythritol, matcha and water, mix. Pour the mass into a container and put in the fridge for 12 hours.
