Matcha Coconut Latte

A creamy, nourishing take on your matcha fix — dairy-free, lightly sweetened, and infused with healthy fats.

Ingredients

• 1 tsp ceremonial or culinary-grade matcha powder

• ½ cup hot water (not boiling; around 175°F)

• ½ cup full-fat coconut milk (from a can or carton)

• 1 tsp maple syrup or raw honey (optional)

• Pinch of sea salt (enhances flavor)

• Optional: ½ tsp vanilla extract or cinnamon for added warmth

  Instructions:

  1. Place your matcha powder through a small mesh strainer into a bowl or mug to avoid clumps.

  2. Add the hot water and whisk vigorously in a zigzag motion (use a bamboo whisk or frother) until the matcha is fully dissolved and slightly frothy.

  3. In a small pot (or microwave), gently warm the coconut milk until hot but not boiling. Stir in your sweetener, sea salt, and any extras like vanilla or cinnamon.

  4. Pour the coconut milk into your matcha. Stir or froth again to combine.
  For an iced version: pour over ice and use chilled coconut milk instead.

  5. (Optional) Dust with matcha or cinnamon powder, or add a few coconut flakes for flair.

  Tips

  • For a thicker latte, use full-fat canned coconut milk.

  • If you prefer a thinner latte, use light coconut milk or a mix of coconut and almond milk.

  • Pairs beautifully with oat-based baked goods or almond flour muffins.