Description
A homemade, creamy iced matcha latte made with ceremonial grade matcha and full-fat canned coconut milk. This dairy-free recipe is ready in 5 minutes, costs less than coffee shop versions, and offers a smooth, velvety texture without clumps.
Ingredients
Scale
- 1–2 teaspoons ceremonial grade matcha powder
- 2 tablespoons hot water (175°F / 80°C)
- 1 cup full-fat canned coconut milk
- 1–2 teaspoons sweetener (maple syrup, honey, or agave)
- 1 cup ice cubes
- Optional: ½ teaspoon vanilla extract
- Optional: Splash of cold water for dilution
Instructions
- Sift the matcha powder into a bowl to remove clumps.
- Add 2 tablespoons of hot water (not boiling) to the sifted matcha.
- Whisk vigorously in a ‘W’ or ‘M’ motion using a bamboo whisk or electric frother until a smooth, bright green paste with foam forms.
- Stir in the sweetener and vanilla extract (if using) into the warm matcha paste.
- Add a splash of cold water to thin the paste slightly for easier mixing.
- Shake the can of coconut milk well or scoop the thick cream into a large glass.
- Fill the glass with ice cubes.
- Pour the prepared coconut milk over the ice.
- Slowly pour the matcha paste over the back of a spoon to create a layered effect.
- Stir well before drinking to combine the matcha and milk.
- Serve immediately and enjoy.
Notes
Use ceremonial grade matcha for the best flavor and color. Avoid boiling water as it burns the matcha and makes it bitter. Sifting is crucial to prevent clumps. For a less diluted drink, freeze leftover matcha concentrate into ice cubes. Store opened matcha in an airtight container in the fridge or freezer.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5
- Sodium: 50
- Fat: 8
- Saturated Fat: 7
- Carbohydrates: 8
- Fiber: 1
- Protein: 2
Keywords: iced matcha latte, matcha recipe, dairy-free matcha, coconut milk matcha, copycat matcha latte, healthy morning drink, vegan matcha