Iced Coconut Matcha
Iced coconut matcha is an iced latte made with coconut drink instead of milk: creamy, mildly nutty-sweet and with the green, gently bitter note of the matcha. If you like it even clearer, use coconut water, as some cafés do, and you get a refreshing drink without any milk at all.
- Prep time
- 5 min
- Total time
- 5 min
- Makes
- 1 large glass
- Difficulty
- Easy
Caffeine: by calculation about 30 to 90 mg per serving (from 2 g matcha)
Ingredients
- 2 g matcha
- 30 ml water, cold or about 75 °C
- ice cubes
- 200 ml cold coconut drink, unsweetened
- vanilla syrup or another syrup, to taste
Utensils
- Sieve
- Bamboo whisk (chasen) or milk frother
- Bowl
- Large glass
- Spoon
Method
- Put the matcha through the sieve into a bowl and whisk it with the 30 ml of water into a smooth, foamy base.
- If you want to sweeten, put the syrup into the empty glass and stir it with a splash of coconut drink.
- Fill the glass with ice cubes and slowly pour the coconut drink over them.
- Finally, add the matcha base over the back of a spoon onto the ice, and stir before drinking.
Variations and tips
- Coconut drink, coconut milk or coconut water: Coconut drink for drinking is as fluid as milk and works in the ratio of the basic recipe. Tinned coconut milk can make a richer, thicker latte; use it for part of the liquid or dilute it to taste if you prefer a lighter drink. Coconut water is clear and slightly sweet: pour it over ice and add the matcha base on top for a thinner drink without creaminess.
- Vanilla: Vanilla is the quietest partner, rounding things off without covering the matcha. A dash of vanilla syrup or a little vanilla sugar in the coconut drink is enough.
- Nutty and roasty: For a nutty, roasty taste, hazelnut, almond and caramel work well, in the glass or as a syrup. Desiccated coconut makes a good topping, for example on a cold foam.
- Cinnamon and maple syrup: With oat drink instead of coconut drink this makes a warm, round drink, and a hint of cinnamon is enough. Add cinnamon to the glass rather than the tin, because matcha takes on odours.
- Lavender: Lavender syrup goes with vanilla, but the dose is tricky: rather too little than too much, otherwise it tastes perfumed. Look for syrup made from edible lavender with a short ingredient list.
- White chocolate: White chocolate sauce or a matching syrup brings sweetness and creaminess. Use it sparingly, as it is very sweet.
- Warm: Coconut drink can also be poured on warm, just as in the matcha latte recipe: heat it until it steams but does not boil, and add the base on top.
Frequently asked questions
Coconut drink, coconut milk or coconut water: which should I use?
For a creamy latte, use coconut drink for drinking, which you can use like milk. Tinned coconut milk can make a richer, thicker latte; use it for part of the liquid or dilute it to taste if you prefer a lighter drink. Coconut water makes a clear, thinner drink without the character of milk.
Does cardamom go with matcha?
Yes, cardamom brings a spicy, warm note, especially in a latte with oat or coconut drink. Dose it very sparingly, otherwise the drink quickly tastes soapy. The easiest way is to add it to the drink and taste as you go.
Is there matcha that tastes of vanilla on its own?
Depending on the variety, matcha itself can taste sweetish, mild, umami-like or bitter, but it does not have a clear vanilla aroma. You only get that through added vanilla, such as vanilla syrup or vanilla sugar. With flavoured blends, the ingredient list shows what has been added.
How do I make coconut matcha like in a café?
Cafés rarely reveal their recipe, and powder, amount and above all sweetness often differ. Start with the recipe here and adjust the sweetness in small steps. For more creaminess, a barista version of coconut drink works well.
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