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.
