Caramel Matcha Iced Latte
- ½ cup medjool dates, pitted
- ¾ cup water
- 2 tablespoons coconut cream
- Pinch of sea salt
- 4 small scoops Coco Tribe Matcha Ice Cream
- 2 cups coconut milk
- Black sesame seeds, for garnish
Place ½ cup medjool dates and ¾ cup water in a small saucepan and bring to the boil. Reduce heat and simmer until dates soften. Transfer to a high speed blender with 2 tablespoon of coconut cream and sea salt. Blend until smooth. Add extra water to adjust consistency if needed. Set aside to cool.
Once cool drizzle caramel sauce in the base and down the sides of a tall glass. Fill each glass with two scoops of Coco Tribe Matcha Ice Cream and fill glass with cold coconut milk. Garnish with a sprinkle of black sesame seeds and serve immediately.