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Iced coconut matcha with macaroons and mint
ChefMaster Emily

Coconut Matcha

This Coconut Matcha is your green escape—earthy, creamy, and subtly sweet. Whether hot or iced, it's energizing without the jitters and perfect for any time of day.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cup
Course: Beverage
Cuisine: Japanese-Inspired
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Matcha Base
  • 1 tsp ceremonial matcha powder sifted
  • 2 tbsp hot water not boiling
Latte Mix
  • 3/4 cup full-fat coconut milk warmed or cold
  • 1 tsp maple syrup or honey to taste
  • 1/4 tsp vanilla extract optional
  • 1/2 cup ice for iced version

Equipment

  • Whisk or Milk Frother
  • Small Bowl
  • Mug or Glass

Method
 

  1. Sift the matcha powder into a small bowl to remove clumps.
  2. Add hot water and whisk in a zig-zag motion until frothy and vibrant green.
  3. Heat or chill your coconut milk as desired.
  4. Combine the whisked matcha with coconut milk. Stir well.
  5. Sweeten to taste with maple syrup or honey. Add vanilla extract if using.
  6. Serve hot or over ice. Enjoy!

Notes

Store leftovers in the fridge for up to 2 days. Shake well before drinking. For a foamier version, froth the coconut milk before combining.