A deliciously blended green tea latte is not only beautiful, but has a hint of sweet maple and is topped with creamy, thick coconut milk.
By Kristin Rosenau
Matcha is an ingredient I have known about for a long time, but never took the time to fully explore. Unlike most tea leaves, matcha is created when the entire green tea leaf is crushed into a fine powder, giving it an intense green tea flavor. It can be used for flavoring in baking (like in this ice cream recipe), but traditionally it is used to make tea. I may have taken a less traditional route by using the powder to whip up an iced latte, but after looking longingly at my empty glass, I can assure you it was an excellent decision.
Although I have professed myself as an avid black tea fan in the past, I may have to make a little more room in my cupboard for the green.
This Iced Matcha and Coconut Latte is a treat for the eyes and the tongue. Matcha powder is blended into almond milk, with maple syrup for sweetness, and layered into a glass with thick coconut milk. The matcha and coconut complement each other well, making this latte as distinctive in flavor as it is beautiful.
Matcha should be a vibrant, bright green color when purchasing. Over time, the color will fade into a dark mossy shade. Use within 6-12 months for best results. Matcha can be found in tea shops, some health food stores, and online.
- ½ cup (120 mL) almond milk (or milk of choice)
- 1½ teaspoons matcha powder
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- Large handful of ice
- 1 cup (250 mL) coconut milk*
- Place all ingredients except the coconut milk in a blender and blend until smooth. Divide matcha mixture evenly between two glasses. Pour the coconut milk over the matcha, dividing evenly between glasses. Stir before drinking.