Iced Coconut Matcha Latte (3 Ingredients, 5 Minutes)
This creamy coconut matcha latte is the iced drink that gets me through hot afternoons.
It’s earthy, lightly sweet, and silky from full-fat coconut milk—no coffee jitters, just steady energy.
Why This Coconut Matcha Latte Works
The grassy, slightly bitter matcha and the rich coconut milk balance each other so well. It tastes like a coffee shop drink, but you decide how sweet it is.
And it’s genuinely quick: whisk, pour, sip. No blender, no steaming wand.
Ingredients
- 2 tsp matcha powder: ceremonial grade for a smooth, bright taste
- 1/4 cup hot water: 175°F (80°C), never boiling
- 1 tbsp maple syrup: honey or agave work too
- 1 cup full-fat coconut milk: shaken well, the creamier the better
- Ice: enough to fill a tall glass
Variations / Substitutions
- Sweetener: Swap maple syrup for honey, agave, or simple syrup.
- Matcha grade: Culinary matcha is less expensive but more astringent, so you may want a touch more sweetener.
- Hot version: Use warm coconut milk instead of cold, and skip the ice.
- Milk alternative: Oat or almond milk work if you can’t do coconut, though the drink won’t have the same tropical note.
Toasted Coconut Pound Cake makes a lovely sweet pairing for this latte.
How to Make Iced Coconut Matcha Latte
Step 1: Whisk the Matcha
Spoon the 2 tsp matcha into a small bowl. Pour in the 1/4 cup hot water and whisk briskly in a zigzag motion for about 30 seconds, until the powder dissolves completely and no green clumps remain. You’re looking for a smooth, frothy paste with a thin layer of bubbles on top.
Step 2: Stir in the Coconut Milk
Add the 1 tbsp maple syrup to the dissolved matcha and give it a quick stir. Then slowly pour in the 1 cup full-fat coconut milk while whisking gently to combine everything. Stop as soon as the liquid is a uniform pale green.
Step 3: Pour Over Ice and Serve
Fill a tall glass to the top with ice. Pour the coconut matcha mixture straight over the ice and give it a gentle swirl with a spoon. Serve right away, before the ice dilutes it.
Tips for the Best Iced Matcha Latte
- Sift your matcha through a fine strainer before whisking if you often get clumps.
- Taste after adding the sweetener; you can always drizzle in a little more but you can’t take it out.
- For a frostier drink, chill the glass in the freezer for 10 minutes while you make the latte.
- A traditional bamboo whisk gives the smoothest froth, but a fork works just fine.
Scale it to your cup size:
| Cup Size | Matcha | Coconut Milk | Sweetener |
|---|---|---|---|
| Small (8 oz) | 1 tsp | 1/2 cup | 2 tsp |
| Medium (12 oz) | 1 1/2 tsp | 3/4 cup | 2 tsp |
| Large (16 oz) | 2 tsp | 1 cup | 1 tbsp |
Frequently Asked Questions
Can I use light coconut milk?
Yes. The drink will be less creamy, but still good. Add an extra splash of milk to compensate.
Is ceremonial matcha necessary?
No. Culinary grade works, but it’s more bitter. Use a bit more sweetener to balance it.
Can I make this hot?
Absolutely. Warm the coconut milk in a saucepan (don’t boil), then stir in the whisked matcha and sweetener. Serve in a mug.
Is this latte caffeinated?
Yes, matcha contains about 70 mg of caffeine per serving, similar to a shot of espresso but with a slower release.
What sweeteners work besides maple syrup?
Any liquid sweetener: honey, agave, date syrup, or simple syrup. Granulated sugar won’t dissolve well in a cold drink.
Iced Coconut Matcha Latte Recipe
Ingredients
Method
- Whisk the matcha and hot water in a small bowl until completely smooth and frothy, about 30 seconds.
- Stir in the maple syrup and coconut milk until the mixture is a uniform pale green.
- Fill a glass with ice, pour the latte over, swirl gently, and serve immediately.
Notes
