How to Make a Coconut Matcha Latte
By Emilie Holmes
The combination of intense, savoury Matcha with sweet, creamy coconut milk has become a bestseller at our London Tea Bar and a popular, jitter and dairy-free alternative to your morning coffee fix.
Here's how we make ours.
What you need
1.5g Ceremonial Grade Matcha (approx 1 heaped teaspoon)
Bamboo Matcha whisk (alt. small metal whisk)
Chawan or Matcha bowl (alt. small ceramic bowl)
200ml of Rude Health Coconut Drink.
15ml hot water (approx 60 degrees)
Method for making Coconut Matcha Latte
Sieve your matcha powder into a wide bowl or Matcha bowl (Chawan)
Add the hot water (if you don't have a temperature controlled kettle, to get 60 degree water simply let the kettle sit for 5 minutes with the lid open after boiling or mix with cold water at a 1:4 cold to boiling ratio)
Use a whisk to make a smooth, green paste, making sure to get rid of any lumps.
Pour the matcha shot into the base of your glass or mug
Heat the coconut milk (in the shop we use a steam wand to get a smooth, creamy foam but heating it in a pan until it just starts to simmer will work just fine).
Finally slowly pour the milk through the matcha shot