This Iced Coconut Matcha Latte is creamy, nutty, and so easy to make! You can use a homemade coconut syrup or store-bought if you want to make it even easier. You only need 3 ingredients, and you can make it both hot or iced!
Jump to:
Why You'll Love This Coconut Matcha
Tropical flavor - Coconut syrup in an iced matcha is the perfect flavor combo for the summer. It's simple, nutty, tropical, and refreshing! You can keep it as is or add other syrups like this Mango Syrup for even more tropical flavor!
Just like your favorite cafe - Making a matcha that's just like the one from your favorite coffee shop is easier than you think! All you need are 3 ingredients. A quality matcha, coconut syrup, and milk of your choice. It's just as good and more budget-friendly!
Hot or cold - This matcha is delicious both hot and iced! I always prefer my drinks iced (no matter what the temperature outside), but if you prefer hot matcha, just warm up or froth your milk first and follow the rest of the instructions as written.
Coconut syrup - You can use a store-bought syrup or make your own by simmering shredded coconut, sugar, and water. Store-bought coconut syrup tends to have a stronger flavor, so if you make your own, I recommend adding some coconut extract.
Ingredients
- Matcha powder - I recommend using ceremonial matcha powder. It has a sweeter, less grassy taste and a brighter color. Your matcha powder should be vibrant and bright green. If it's dull and greyish, it's either low-quality, mixed with other ingredients, or old.
- Water - Use filtered water whenever possible for the best taste. You'll need hot water, but not boiling. I like to heat it up in a small pan on the stove or a kettle if you can set it to a specific temperature. It shouldn't go over 175-185 °F (80- 85 °C). It's said it's best not to boil and cool it either because it might still make the matcha bitter.
- Coconut simple syrup - You can use either homemade coconut syrup or store-bought. I really like Monin here, but Torani is also a popular option.
- Milk - You can use whole milk or any non-dairy milk you prefer. I like cashew milk or almond milk here. If you want to use coconut milk, use one that comes in a carton, not the one from a can, because it's way too thick.
Variations and Substitutions
- Add more flavor - You can combine the coconut syrup with other flavored syrups like this Strawberry Simple Syrup, Blueberry Simple Syrup, Raspberry Simple Syrup, or Mango Simple Syrup.
- Hojicha instead of matcha - If you want to try something new, I think hojicha powder would go really well with the coconut flavor here. Hojicha is made from roasted green tea leaves. It has a nutty-sweet flavor and slightly less caffeine than regular matcha.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Step-by-Step Instructions
- Fill a tall glass with ice ¾ way up.
- Pour your milk of choice and coconut syrup over the ice and set aside.
- Sift your matcha through a fine mesh strainer into a bowl or a cup.
- Add a splash of hot (not boiling) water and start whisking using a matcha whisk.
- Add the rest of the water and whisk again. Alternatively, if you use a handheld milk frother, add all of the hot water right away.
- Pour the matcha over the milk, stir, and enjoy!
Tips & Tricks!
- Sift your matcha - No matter what matcha you use, always use a stainless steel sieve to sift it to avoid any lumps.
- Use a quality matcha - Always go with ceremonial matcha if possible for the best flavor, and avoid matcha that has been opened for too long. It should have a vibrant green color, not be dull and grey or brown. Avoid latte blends for this recipe.
FAQs
Yes, this latte can be served both hot or iced! Just warm your milk either in a milk frother or on the stove. Pour it into your mug, add coconut syrup, whisked matcha, and stir.
Yes, matcha powder is made of ground green tea leaves, but you can't use them interchangeably. Matcha is much more concentrated than a regular green tea bag, so it also has more caffeine.
While it's best to use a matcha whisk to make the latte the traditional way, you can use a handheld milk frother instead if you're just starting out.
More Matcha Latte Flavors
I have a variety of matcha drinks and lattes on the blog, but below are four of my favorite ones! The strawberry one is my go-to in the summer! If you want to see others and all the latest ones, head over to Non-Alcoholic Drinks.
⭐⭐⭐⭐⭐
Have you tried this Coconut Matcha Latte? Please leave a star rating and let me know how it went in the comments below!
Hungry for more? Grab my free 10 Best Homemade Starbucks Drinks, and don't forget to follow me on Pinterest and Instagram!
Print📖 Recipe
Coconut Matcha Latte
- Prep Time: 5 mins
- Cook Time: 1 mins
- Total Time: 6 minutes
- Yield: 1 1x
- Category: Drink
- Method: No Cook
- Cuisine: Japanese
- Diet: Vegan
Description
This Iced Coconut Matcha Latte is creamy, nutty, and so easy to make! You can use a homemade coconut syrup or store-bought if you want to make it even easier. You only need 3 ingredients, and you can make it both hot or iced! Plus, it's dairy-free and gluten-free!
Ingredients
- 1 cup ice cubes
- ½ cup cashew milk (or almond milk, whole milk, or other milk)
- 1-2 tablespoon coconut simple syrup
- 1 tsp ceremonial matcha powder
- ¼ cup hot water
Instructions
- Fill a tall glass with ice ¾ way up.
- Pour your milk of choice and coconut syrup over the ice and set aside.
- Sift your matcha through a fine mesh strainer into a bowl or a cup.
- Add a splash of hot (not boiling) water and start whisking using a matcha whisk.
- Add the rest of the water and whisk again. Alternatively, if you use a handheld milk frother, add all of the hot water right away.
- Pour the matcha over the milk, stir, and enjoy!
Notes
If you want to use coconut milk, I recommend the one in a carton, not the one in a can. Canned coconut milk is way too thick for a latte like this one, and it would be too heavy.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Leave a Reply