A Japanese & Malaysian-inspired Frappucino You Need To Make Right Now!
(and it’s vegan too💚)
🔹1 cup Snappea plant-based milk (lightly sweetened)
🔹2 teaspoons matcha powder from Signature Market
🔹1 teaspoon pandan powder from My Blue Tea
🔹1 tablespoon pumpkin protein powder from Organicule
🔹Coconut pandan cream (I modified this recipe from page 29 of my Guilt-free Dessert book. Just added the freeze dried fragrant pandan powder from My Blue Tea to get this dreamy, creamy, vegan, pandan cream!😍)