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.
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Iced Matcha and Coconut Latte
- Yield: 2 servings 1x
Description
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.
Ingredients
- 1/2 cup (120 mL) almond milk (or milk of choice)
- 1 1/2 teaspoons matcha powder
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- Large handful of ice
- 1 cup (250 mL) coconut milk*
Instructions
- 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.
Notes
* Full-fat (canned) coconut milk is my personal preference because it is so creamy, but light coconut milk will work as well. Avoid coconut milk from a carton (the milk is too thin to layer).
- Category: Drink, Latte, Tea, Matcha
Frequently Asked Questions
What type of coconut milk works best for a layered matcha coconut latte?
Full-fat canned coconut milk is the best choice because it is thick enough to layer on top of the matcha base without immediately mixing in. The recipe notes that light coconut milk will also work, but carton coconut milk is too thin to hold the layered effect — avoid it.
Can I use a sweetener other than maple syrup in this matcha latte?
Yes. Honey works at the same 1-tablespoon ratio and adds a floral note. Simple syrup or agave are neutral alternatives if you want pure sweetness without affecting flavor. The blender emulsifies the sweetener evenly, so any pourable liquid sweetener will incorporate well.
How do I know if my matcha powder is still good to use?
Fresh matcha should be a vibrant, bright green. The recipe specifically notes that over time the color fades to a dark, mossy shade — a sign the powder has oxidized and the flavor will be dull and bitter. Use matcha within 6–12 months of purchase and store it in an airtight container away from light and heat.
Made this Iced Matcha and Coconut Latte for my sister’s birthday brunch since she’s crazy about anything matcha. Everyone loved the striking green color!