Enjoy a taste of the tropics with this creamy and refreshing iced coconut matcha latte. Made with antioxidant-rich matcha powder, chilled coconut milk, a hint of maple syrup, and plenty of ice, this energizing drink is perfect for warm days or as a clean afternoon pick-me-up.
1 teaspoon ceremonial grade matcha powder
¼ cup warm water (around 175°F, not boiling)
¾ cup cold light or full-fat coconut milk/water
1–2 teaspoons maple syrup (or sweetener of choice)
½ cup ice cubes
Optional: a pinch of vanilla extract or a splash of coconut water for a lighter twist
Sift the matcha powder into a small bowl or cup to remove clumps.
Add warm water to the matcha. Whisk vigorously with a matcha whisk or handheld frother until smooth and foamy.
Fill a tall glass with ice cubes.
Pour the cold coconut milk over the ice.
Gently pour the matcha mixture over the coconut milk to create a layered effect.
Stir if desired. Add maple syrup and vanilla to taste. Serve immediately.
Use ceremonial grade matcha for the best flavor and smoothness.
If making a large batch, whisk matcha and water in advance and refrigerate until ready.
Full-fat coconut milk creates a richer, creamier latte. Light coconut milk or coconut water makes a lighter version.
Find it online: https://www.cooking-inspired.com/coconut-matcha/