In a cup, add the matcha, pandan, cardamom, ginger, and maple syrup and mix into a paste. Combine the milks in a saucepan and gently warm—do not boil.
Add a little of the hot water to the matcha paste, about a teaspoon to begin with, and stir well. Then add the rest of the water, whisking gently until the matcha begins to form its own froth. When the milk mixture is warm, pour over the matcha and stir to gently bring together. Froth in your favorite manner (see page 15 in Moon Milk). Garnish with toasted coconut or the nougat.

Moon Milk is a favorite recipe book of our Edible readers. Anni Daulter creates beautiful and easy recipes for a peaceful sleep or relaxing moments. Recipe courtesy of Moon Milk and Gibbs Smith.