Iced Matcha Coconut Latte (Creamy, Dairy‑Free & Vegan)

A café‑style iced coconut matcha latte that’s lush and refreshing. BENBU ceremonial matcha brings vivid color and calm focus, while coconut milk adds a silky, tropical finish over crisp ice.

Yield / Time / Difficulty

Yield: 1 serving (12 fl oz / ~350 ml)

Time: 5 minutes

Difficulty: Easy

Ingredients

·        2 tsp BENBU ceremonial‑grade matcha

·        1.7 oz/50 ml water at 175°F / 80°C

·        2/3 cup/160 ml coconut milk, unsweetened

·        3/4 cup/180 ml ice

Equipment

·        Fine‑mesh sieve

·        Bowl (chawan) or deep cup

·        Bamboo whisk (chasen)

·        Standard glass (12 fl oz / 350 ml)

Instructions

1.      Fill the glass: add 3/4 cup/180 ml ice to a 12 fl oz/350 ml glass.

2.      Sift the matcha: pass 2 tsp BENBU matcha through a fine sieve into a bowl to remove clumps.

3.      Whisk the base: add 1.7 oz/50 ml water at 175°F / 80°C. Whisk fast in a zig‑zag 15–20 sec until smooth.

4.      Add coconut milk: pour 2/3 cup/160 ml cold coconut milk over the ice.

5.      Combine & serve: pour the whisked matcha over the coconut milk, stir once (or shake 10–15 sec). Serve immediately.

Tips & Variations

·        Sweetness: stir in 1/2 tsp coconut sugar, maple syrup, or simple syrup to taste.

·        Shaker method (optional): add matcha, hot water, ice, and sweetener to a shaker; shake 10–15 sec; top with coconut milk.

·        Extra coconut: add 1/8 tsp coconut extract for a richer tropical note.

·        Lighter body: use half coconut milk and half oat milk for a creamier micro‑foam feel.

·        Prep ahead: whisk the matcha base and refrigerate up to 24 hours for faster assembly.

Buy BENBU Matcha

Choose BENBU Ceremonial‑Grade Matcha for brighter color, clean flavor, and a silky latte every time, perfect over ice with coconut milk.