So, I’m going to be real with you here: I really do NOT like St. Patrick’s Day. North America has a way of making special occasions as cheesy as possible, and St. Patrick’s day is truly the most damaged victim in my books. Bright green beer and drunken partiers falling down all over the streets? No thank you!
That said, there are a few facets of March 17th that I can still get down with- the increased number of kisses (whether you’re Irish or not it seems) is definitely a plus, and of course there’s all the luck floating around. Rainbows! Four Leaf Clovers! Pots of Gold! You know what this is all adding up to? The most pastel of all things loosely Irish- Lucky Charms of course!
We’ve been experimenting with infusing our own cereal milk for awhile, but recently our good friends at Kitten and The Bear shared their secret method with us, and it really took things to a new level. Instead of messing around with a beer recipe we turned to Matcha, our favourite green (much healthier) beverage, and set out to create the perfect Lucky Charm infused green tea latte on this end of the rainbow.
Scroll down for recipe
Ingredients //
Lucky Charms (separate some marshmallows for the rim and topping)
2.5 cups of soy milk (or alternative of your choice)
1 tbsp brown sugar
1/2 tsp salt
Matcha powder (ideally pre-sweetened, like this)
6oz boiling water
Thick liquid honey (optional)
Recipe //
To make the cereal milk:
(Makes 2 lattes)
You’ll need about 45 mins for this step.
1. Pick out the majority of marshmallows from a box of lucky charms and set aside.
2. Pour 1 1/2 cups of the cereal sans marshmallows (it’s okay if a few sneak in!) onto a cookie sheet.
3. Toast in the oven at 350 degrees for about 5 mins until the cereal starts to brown.
4. In a medium size bowl add 1 tablespoon of brown sugar and a 1/2 teaspoon of salt, boil a small amount of water to dissolve the mixture.
5. Measure out 2 1/2 cups of milk alternative (we used soy) and add it to the bowl.
6. Add your toasted cereal, stir and allow to steep in the fridge for 30 mins.
7. After the 30 mins transfer into another bowl using a sifter to collect cereal. You may need to strain multiple times to collect all the cereal dust.
To make the latte:
1. Rim the glass with your collected marshmallows! We used liquid honey as an adhesive.
2. Use 1 tablespoon of Matcha per cup, whisk with approx. 6oz water below boiling until frothy. Add to rimmed glass.
3. Heat your cereal milk on the stove and whisk until frothy, or use the steamer on your espresso machine if you have one. Fill the other half of your glass and top off with foam!
4. Garnish with smashed up marshmallows and serve!
) 
it’s perfect for just 1-2 cups! 
until it resembles a thin paste or syrup. Add 2-3 drops mint extract. 
combine coffee grinds and 2 cups boiling water (about half the french press) and allow to steep for 5-6 mins. Add the syrup mixture to the bottom of each mug and fill the mug halfway with hot coffee. Top off the mugs with warm milk and coconut whipped cream, garnish with sprinkles and you’re ready to serve! 
