Divide the almond milk into 1½ cups and ½ cup. In a blender, blend 1½ cups of the almond milk, Matcha, honey, and ice.
In a mason jar, combine coconut milk and the remaining ½ cup of almond milk. To layer the frappe, carefully scoop the blended Matcha so it floats on top of the coconut/almond milk mixture. Serve in a tall glass topped generously with whipped cream and black sesame seeds. Enjoy!
Click below to purchase the Culinary Grade Matcha used in this recipe: