Creamy Coconut Milk Matcha Latte
When I need to dial in my focus, I love sipping a warm coconut milk matcha latte. It’s so creamy and satisfying! The hint of sweetness and subtle tang of the coconut milk perfectly complements matcha’s fresh, grassy notes. This delicious, dairy-free beverage is my favorite post-breakfast pick-me-up when I want a little boost.
For centuries matcha has been celebrated in Japanese culture due to its unique flavor and incredible health benefits. Although traditional matcha isn’t served with milk, a matcha latte with coconut milk is my favorite way to enjoy matcha’s vibrant flavor and invigorating effects.
If cold drinks are more your style, try my classic Iced Matcha Latte—it’s especially refreshing in the summer before a workout.
Why You’ll Love This Recipe
- Easy: Don’t let the traditional matcha whisk scare you–you don’t need one. This recipe is simple, and the ingredients can be combined in any order depending on your preferred outcome.
- Creamy: Coconut milk yields a rich and creamy latte. It foams nicely with a latte frother, making it feel like a high-end coffee shop beverage.
- Dairy-Free: Whether you’re vegan, lactose intolerant, or sensitive to dairy, a matcha latte with coconut milk is a creamy alternative.
Key Ingredients
- MATCHA POWDER – You can get away with a culinary grade matcha in a latte. However, in my opinion, ceremonial grade still tastes the best. Whichever you choose, look for traditional farming methods or organic certifications. The best brands undergo independent lab testing for contaminants such as pesticides, heavy metals, microbials and radioactive isotopes. Organic Superior Matcha is my all-time favorite.
- COCONUT MILK – Plain, unsweetened coconut milk without additives tastes best. Native Forest Organic Unsweetened Simple Coconut Milk (No Guar) is what I use (it comes in a can). Due to coconut milk’s richness, the more concentrated it is, the less you’ll need to achieve that perfect creamy latte.
- SWEETENER (Optional) – Pure liquid monk fruit drops or liquid stevia are what I recommend for natural sweeteners. Raw honey is another option.
How to Make a Coconut Milk Matcha Latte
Follow these easy steps to craft a delicious coconut milk matcha latte.
- Heat the Water: In a tea kettle or saucepan, heat the water to 175º F. Do not use boiling water! (If you don’t have an electric tea kettle with a green tea setting, bring the water to a boil, remove from the heat, and let it rest for 6-7 minutes. It’ll cool to the ideal temperature.
- Mix the Matcha: Pour a few ounces of the warm water into a mug, add the matcha powder and mix with a frother or a small whisk until dissolved. Add the remaining water and stir.
- Add the Milk: You have three options for adding the coconut milk:
- No Foam: Pour cold coconut milk directly into the matcha.
- Cold Foam: In a small cup or bowl, whisk cold milk with a latte frother or small whisk until foamy, then pour over the matcha.
- Hot Foam: Heat the milk gently in a small saucepan over medium heat until bubbles form. Froth to add more volume, then pour over the matcha.
- Sweeten (optional): Add your favorite sweetener to taste, stir, and savor every sip.
Matcha Latte Tips
- Water Temperature: Green tea is delicate, and boiled water will burn it and ruin the flavor. The water shouldn’t be warmer than 175ºF. If you don’t have an electric tea kettle or thermometer, bring the water to a boil and let it cool for 6-7 minutes before adding the matcha.
- Add Collagen: As a nutrition coach, I love maximizing nutrients. For extra protein, add one scoop of unflavored collagen peptides to the coconut milk before you froth it. It makes the foam especially luxurious, and you won’t even taste it.
- Matcha Storage: To keep your matcha powder fresh and prevent oxidation, refrigerate it in an airtight container.
Recipe Variations
Mint Matcha Latte
Prepare a cup of peppermint or spearmint tea. Let it steep for 5-7 minutes before removing the tea bag (squeeze it for maximum flavor). Use the tea to mix your latte, then add the coconut milk.
Iced Matcha Latte
Cold matcha lattes are so refreshing! Since there’s no need to heat the water, they mix up in a flash. Try my Iced Matcha Latte Recipe.
Strawberry Matcha Latte
Layer 1-2 tablespoons of strawberry purée into the bottom of your cup for a tangy strawberry matcha.
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FAQs
Matcha is a bright green powder that’s made from finely ground tea leaves. It dissolves in water so no steeping is necessary. It’s a highly concentrated, nutritious beverage that can be served warm or cold.
Yes, but the levels will vary based on the varietal, age of the plant and preparation method. In general, an average matcha contains less caffeine than regular coffee.
Plain coconut milk without any additives has the purest flavor. My favorite brand is Native Forest. I use their canned Organic Unsweetened Simple Coconut Milk (No Guar). Look for it in the Asian food section of the grocery store.
If you loved this coconut milk matcha latte recipe, please leave a rating and a brief comment below! 🍵
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Coconut Milk Matcha Latte Recipe
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Total Time: 5 minutes (or more depending on method)
- Yield: 1 (8-ounce) latte 1x
- Category: Beverage
- Method: Mixing
- Cuisine: Asian
- Diet: Dairy-Free, Gluten-Free, Vegan
Description
Boost your focus with a warm, creamy coconut milk matcha latte. This simple dairy-free beverage has a hint of sweetness and fresh, grassy notes. It’s vegan and sugar-optional.
Ingredients
6 ounces water (at 175º F)
1/2 teaspoon matcha powder
1–2 tablespoons unsweetened coconut milk
Pure liquid monk fruit drops, liquid stevia, or raw honey (optional)
Instructions
Heat the Water: In a tea kettle or saucepan, heat the water to 175º F. Do not use boiling water! (If you don’t have an electric tea kettle with a green tea setting, bring the water to a boil, remove from the heat, and let it rest for 6-7 minutes. It’ll cool to the ideal temperature.
Mix the Matcha: Pour a few ounces of the warm water into a mug, add the matcha powder and mix with a frother or a small whisk until dissolved. Add the remaining water and stir.
Add the Milk: You have three options for adding the coconut milk:
- No Foam: Pour cold coconut milk directly into the matcha.
- Cold Foam: In a small cup or bowl, whisk cold milk with a latte frother or small whisk until foamy, then pour over the matcha.
- Hot Foam: Heat the milk gently in a small saucepan over medium heat until bubbles form. Froth to add more volume, then pour over the matcha.
Sweeten (optional): Add your favorite sweetener to taste, stir, and savor every sip.
Notes
Water Temperature: Avoid boiling water; it’ll burn the delicate matcha. Heat the water to 175°F, or boil and let it cool for 6-7 minutes before mixing.
Boost with Collagen: For extra protein and creamier foam, blend one scoop of unflavored collagen peptides into the coconut milk before frothing.
Storing Matcha: Refrigerate matcha powder in an airtight container to keep it fresh.
VARIATIONS
Mint Matcha Latte: Steep a cup of peppermint or spearmint tea for 5-7 minutes, remove the tea bag and use the tea as the base for your latte.
Iced Matcha Latte: For a refreshing alternative, learn How to Make an Iced Matcha Latte.
