Matcha Coconut Latte Cocktail
This Matcha Coconut Latte Cocktail is a refreshing, creamy blend of earthy matcha, rich coconut milk, gentle sweetness, and a splash of vodka or rum. Serve it hot or iced—it's lush, balanced, and truly unique for any occasion.
Equipment
- Bamboo whisk (chasen) or small whisk
- Small bowl
- Measuring spoons
- Milk frother or handheld frother
- Cocktail shaker (for iced)
- Tall glass or mug
- Strainer
- Kettle
Ingredients
- 1 teaspoon matcha powder ceremonial grade preferred
- 2 oz hot water not boiling, about 175°F
- 4 oz full-fat coconut milk or light coconut milk for less richness
- 1-2 teaspoons honey, maple syrup, or agave to taste
- 1 oz vodka or rum
- ice cubes for iced version
- almond milk or oat milk optional, to adjust creaminess
Instructions
- Sift matcha powder into a small bowl to remove clumps.
- Add hot water and whisk in a zig-zag motion until frothy.
- Warm up the coconut milk and froth with a frother or whisk until creamy.
- Stir in your sweetener until fully dissolved.
- Pour matcha mixture into your glass or mug.
- Add the coconut milk and stir gently to combine.
- If making a cocktail, add vodka or rum and shake with ice in a cocktail shaker.
- Strain into a glass over fresh ice for iced, or serve warm if preferred.
Notes
Always use hot (not boiling) water for best matcha flavor. Sift matcha for a smooth texture. Shake with ice for a cold, refreshing drink; add oat or almond milk for a lighter taste. Sweeten to your liking—start with less, add more if needed. Rum gives warmth, vodka keeps it clean. Enjoy hot or iced—it's creamy, balanced, and tropical!