Description
A creamy, vibrant, and energizing iced matcha latte made with coconut milk. This dairy-free, vegan-friendly recipe takes just 5 minutes to prepare and offers a smooth, antioxidant-rich alternative to sugary cafe drinks.
Ingredients
Scale
- 2 teaspoons (4g) ceremonial grade matcha powder
- 2 tablespoons (30ml) hot water (approx. 175°F / 80°C)
- 1 cup (240ml) full-fat coconut milk (barista blend preferred)
- 1–2 teaspoons (5-10g) sweetener (maple syrup, agave, or honey)
- ½ teaspoon (2.5ml) vanilla extract (optional)
- 1 cup (240g) ice
- Matcha powder for garnish (optional)
Instructions
- Sift the matcha powder into a mug or bowl to remove clumps.
- Add the hot water to the sifted matcha.
- Whisk vigorously using a bamboo whisk, small milk frother, or fork in a ‘W’ motion until the matcha is completely dissolved and a thin foam forms.
- Stir in the sweetener and vanilla extract while the matcha mixture is still warm.
- Fill a tall glass to the top with ice.
- Pour the chilled coconut milk over the ice.
- Slowly pour the matcha paste over the back of a spoon onto the surface of the coconut milk to create layers, or stir to combine.
- Top with a sprinkle of matcha powder for garnish and serve immediately with a straw.
Notes
Do not use boiling water as it burns the matcha and makes it bitter; let water cool for 2 minutes after boiling. Sifting the matcha is crucial to prevent clumps. Use full-fat coconut milk for creaminess; light versions will be watery. The matcha paste can be made ahead and stored in the fridge for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 tall glass
- Calories: 120
- Sugar: 8
- Sodium: 60
- Fat: 8
- Saturated Fat: 7
- Carbohydrates: 10
- Protein: 1
Keywords: matcha latte, iced matcha, dairy-free, vegan, coconut milk, healthy drink, caffeine, antioxidant, gluten-free, quick recipe