From the kitchen
Iced Coconut Matcha Latte
Ceremonial matcha layered over a lightly sweetened, chilled carton coconut milk base for a clean, tropical twist on the café classic.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1 1/2 tsp Matcha Powder
- 2 tbsp Hot Water (not boiling)
- 1 cup Cold Carton Coconut Milk (beverage-style, not canned)
- 1 tbsp Simple Syrup
- Ice, for serving
Method
- Sift the matcha powder into a bowl to remove clumps.
- Whisk in the hot water in a quick zigzag motion until smooth and slightly foamy.
- Fill a glass with ice and pour in the cold carton coconut milk and simple syrup.
- Pour the matcha over the top and stir once gently before drinking.
Kitchen note
Use a thinner carton-style coconut milk here, not canned — canned coconut milk's heavy cream layer will sit as an oily film on top of an iced drink rather than blending in.
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