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Matcha Coconut Cold Brew

Iced Matcha Coconut Latte

A smooth, gently caffeinated drink that combines the mellow sweetness of cold-brewed coffee with the grassy brightness of matcha and creamy coconut milk.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1
Course: Drinks
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 6–8 oz Cold brew coffee unsweetened (180–240 ml)
  • 4 oz Coconut milk light or full-fat, unsweetened (120 ml)
  • 1 tsp Matcha powder ceremonial grade if possible
  • 2 oz Hot water not boiling, ~175 °F / 80 °C (60 ml)
  • 1-2 tsp Maple syrup or honey or to taste
  • Ice cubes as desired
  • Optional garnish: Coconut flakes or a mint sprig

Equipment

  • Cold-brew maker or large jar/French press – for brewing the coffee concentrate (if not buying ready-made).
  • Fine mesh strainer or coffee filter – to strain the cold brew after steeping.
  • Matcha whisk (chasen) or handheld milk frother – to blend matcha powder smoothly with hot water.
  • Small bowl or matcha bowl – for whisking the matcha.
  • Tall serving glass – 12–16 oz to showcase the layered look.
  • Measuring spoons/cups – to keep ratios consistent.
  • Long spoon or stirring stick – to gently swirl before drinking.
  • Ice cube tray – for making ice, if not using store-bought.

Method
 

  1. Prepare Matcha:
    Sift the Powder: Use a small fine-mesh strainer to sift the 1 teaspoon of matcha into a dry bowl. This removes clumps and ensures a smooth, lump-free drink.
    Add Hot Water: Heat filtered water to about 175 °F / 80 °C (not boiling, which can create bitterness). Pour 2 ounces (60 ml) over the sifted matcha.
    Whisk to Froth: Using a bamboo whisk (chasen) or a handheld milk frother, whisk in a rapid zigzag motion (an “M” or “W” shape) until the matcha is fully dissolved and a thin layer of foam forms on top.
  2. Sweeten & blend: Stir maple syrup or honey into the warm matcha until dissolved.
  3. Layer the drink: Fill a tall glass with ice. Pour in cold brew coffee. Slowly add coconut milk to create a marbled effect. Top with matcha. Gently pour the sweetened matcha over the coconut layer. Garnish with a pinch of coconut flakes or a mint sprig if desired.
  4. Serve & swirl: Present the drink with distinct layers for visual impact; stir before sipping to combine.

Notes

Estimated Total: ≈ 180–200 calories per serving
(Closer to 180 if lightly sweetened, up to ~200 if you use 2 tsp sweetener or full-fat coconut milk.)
Tips to Adjust Calories:
  • Lower calories: Use light coconut milk or unsweetened coconut beverage (~40 kcal per cup) instead of full-fat canned milk.
  • Higher calories/creamier: Add a splash of coconut cream (+40–50 kcal per tablespoon).
 

Additional Tips:

 
Cold Brew Strength: Use a concentrate ratio (about 1:3 coffee to water) if you like a stronger flavor. For a milder drink, dilute with extra water when serving.
Matcha Quality Matters: Choose ceremonial-grade matcha for vibrant color and smooth taste. Culinary grade works but may be slightly more bitter.
Water Temperature for Matcha: Don’t use boiling water; aim for about 175 °F / 80 °C to avoid a scorched or bitter flavor.
Make-Ahead Convenience: Both the cold brew and the coconut-matcha mixture can be prepared a day in advance. Store in sealed containers in the fridge.
Sweetener Flexibility: Maple syrup adds a subtle caramel note, but agave, simple syrup, or even a few drops of vanilla syrup all work well.
Layering for Presentation: To achieve distinct layers, pour the matcha slowly over the back of a spoon so it floats on top of the coconut coffee base.
Dairy-Free & Vegan: Naturally plant-based if you choose a vegan sweetener, making it ideal for those avoiding dairy.
Optional Garnishes: A dusting of matcha, toasted coconut flakes, or a mint sprig enhances aroma and visual appeal.
 

Tips & Variations

 
  • Stronger Coffee Kick: Use a concentrate-style cold brew (1:3 ratio of coffee to water).
  • Iced Latte Twist: Swap cold brew for a double shot of chilled espresso for a bolder taste.
  • Plant-Based Sweetener: Agave or simple syrup works well for a vegan option.
  • Extra Creaminess: Add a splash of coconut cream on top for a dessert-like treat.