Toasted Coconut Matcha Latte
Coconut may not be the first ingredient that comes to mind on cozy winter nights, but in this recipe, it feels right at home. Warm, sweet, and lightly nutty, it brings a richness that pairs naturally with matcha’s deep, earthy notes. Together, they create a drink that feels festive without being heavy, comforting, aromatic, and easy to enjoy throughout the season. Below is a simple recipe you can follow at home. Let’s begin.
- Servings
- 1
- Category
Beverage
- Cuisine
American
Ingredients
- 1 teaspoon cafe-grade Japanese matcha powder
- 1–2 tablespoons hot water (not boiling)
- 1 cup milk or plant-based milk option (coconut, almond, oat, etc.)
- 1–2 tablespoons coconut syrup or toasted coconut flavoring
- 1–2 teaspoons toasted coconut flakes (for garnish)
- Note: If you want a stronger toasted coconut flavor, toast the coconut flakes in a dry pan until golden (about 3–5 minutes), then grind them.
Directions
- Heat the milk on the stove or in a microwave until hot but not boiling.
- Sift the matcha green tea powder into a bowl or directly into your cup to reduce clumps.
- Add 1–2 tablespoons of hot water (160–180°F) and whisk until smooth and slightly frothy.
- Stir in 1–2 tablespoons of coconut syrup or toasted coconut flavoring into the warm milk. Mix well.
- Pour the warm coconut milk over the whisked matcha. Stir gently to combine.
- Sprinkle toasted coconut flakes on top for texture and extra coconut taste.
- Sweetness: Adjust the amount of coconut syrup, or add a little maple syrup/honey if you prefer sweeter drinks.
- Iced version: Let the matcha base cool, pour over ice with the sweetened coconut milk, and top with toasted coconut.
- Froth: If you like foam, you can froth the milk with a milk frother before adding it to the matcha tea. Some baristas shake warm milk in a jar to create foam.
