No dishes, no equipment, and barely any cleanup.

Some days I want matcha now, without pulling out a whisk, frother, or any other drinkware. That’s how bottle-shaken matcha was born.

All you need is a bottle, your favorite powders, milk, and a good shake. I usually use a mix of ceremonial and culinary matcha, add mushroom powder, a sweetener of choice, and shake everything with a little water. I love to add dark chocolate sauce along the inside of the bottle before pouring in the milk — those chocolate walls just make it better.

One last shake, and your Chocolate Milk Matcha is done! It’s quick, satisfying, and perfect for busy mornings or lazy afternoons.

Add matcha, mushroom powder, splenda, water, and shake!

INGREDIENTS:
- 1 packet of Splenda
- 1 scoop ceremonial matcha
- 1 scoop culinary matcha
- 1 scoop mushroom powder
- 1–2 oz of water
- Optional chocolate sauce
- 16-20 oz of almond milk

INSTRUCTIONS:
- Put your sweetener of choice in a bottle.
- Scoop in your ceremonial + culinary matcha blend, and mushroom powder
- Pour in 1–2 oz of water, then shake until dry ingredients are dissolved.
- Optional chocolate sauce on the walls of your bottle (or any sauce you want)
- Add 16–20 oz of almond milk.
- Shake and enjoy!

Add chocolate sauce, almond milk, shake, and enjoy!

NOTES:
- My favorite bottle to use is a 700mL ice mountain sport bottle.
- A funnel is recommended for small spouts.
- Don’t put a wet scoop in your powders.
- If using a 16oz bottle, just half this recipe or adjust it to your liking.
- I typically use 1 splenda and sauce. If i didn’t add sauce, then i would use 2 splenda.