Matcha Latte with Coconut Milk

My first love to matcha began five years ago when my father gave me a matcha whisk and the tea as a present. At that time, I didn’t know anything about matcha. For me, it was just something green and exotic.

When I realized how powerful the matcha is, then I started to drink it more often. Usually, I replace my afternoon coffee with matcha and that brings me enough energy to survive the sleepy afternoon time. Before I drank coffee in the morning and often I took another cup of coffee after lunch when I felt like I’m going to fall asleep. I don’t think that coffee is bad. It’s just like every other thing too much of something isn’t right. Matcha, on the other hand, gives me the same amount of energy like coffee. Sometimes it might even be better because it will provide me with long-lasting energy.

Over the years I have tried a lot of different matcha teas and lattes. The best ones are always with best quality and grade. There is a big difference between culinary matcha (C grade), premium grade (B grade) and ceremonial grade (A grade) matcha. I use only ceremonial grade matcha at home and I prefer to get all the beneficial thing from matcha right away.

The benefits of matcha are just endless. It boosts your metabolism and sharpens your mind. Matcha contains L-Theanine that is perfect for our brain and concentration. Also, it has the detox effect. You can fight against free radicals and get better health and glowing skin. The difference between usual green tea is that you will get about ten times more antioxidants than regular green tea. So, if you already haven’t tried matcha, then you just have to. It’s one of those powerful drinks that you have to try.

If you have known me for a while, then you probably know my deep love of matcha tea. However, the first time I tried matcha tea I wasn’t a big fan. It had a BITTER taste and I thought that it should taste like that? I was completely WRONG.

Best quality matcha shouldn’t taste bitter. It’s LIKE A COFFEE that taste depends a lot on the beans you use. In matcha tea, it’s the same. The taste depends a lot on the matcha quality. There are different grades for all the blends and you have to know which one to use. For my usual matcha latte, I use the ceremonial grade Meiko matcha blend. Also, I always make sure that I use the water at right temperature because at the beginning I messed up my matcha with high temperature.

Here I tested three different brands for matcha. High-quality matcha should be deep electric ‘bluish green’ in color (same color as pine-tree leaves), as opposed to bright yellowish green. The deeper the green, the higher the quality of matcha.


There are endless ways to make matcha and I have tried it with different kinds of milk. My favorites are coconut milk or cashew milk. In my opinion, the almond milk doesn’t go together with matcha because I don’t feel the green tea flavor enough. If you would like to get more fatty matcha latte, then just add one tsp of coconut butter and you can fight against your big appetite. The recipe here is my favorite and I usually make the matcha latte like this.

Matcha Latte with Coconut Milk

2 cups


  • 1,5 cup of water
  • 2 teaspoons matcha powder (I prefer ceremonial grade Meiko matcha on my latte)
  • 1 tsp maple syrup or raw honey (optional, quite often I even skip this part and just enjoy plain matcha. There is enough sweetness in the vanilla and coconut milk)
  • 2 tbsp full-fat organic coconut milk (choose tin one and refrigerate overnight and use the firm part of the milk)
  • 1/2 tsp vanilla bean powder or paste
  • For serving: ½ cup heated coconut milk (whisk it when you would like to get some foam) and edible rose petals (optional).


  1. Boil the water and let it cool down a little bit. Perfect temperature for matcha is 70-80° C/ 176° F (if you don’t have the thermometer just use your thumb). When you use boiling water for matcha, then it will taste really bad and you will lose all the good things you would like to get out of matcha. Also, remember that when you pour the water into a cup, then the temperature goes lower because the cup already takes a lot of heat for itself. When you can’t wait for your water to cool down, then just pour the water into a first cup and then the same water to another cup. After this, the water temperature is usually perfect.

  2. Add the matcha in a matcha cup or pot.
  3. Pour only about few tablespoons of water on top of the matcha (just to make it wet). Not too much, because it might be hard to whisk. Whisk the mix with a bamboo matcha whisk. Whisk until there aren’t any matcha clumps.
  4. Add the remaining water and give the cup a little swirl until the resulting liquid is consistent. Add coconut milk.
  5. Pour into cups. Add some extra coconut milk that you have heated and whisked in a different cup and sprinkle with extra matcha and rose petals. Enjoy!

If you liked this recipe, then please leave a comment below or tag me on Instagram @healthylauracom or another platform. Your feedback is very valuable to me.

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  1. I just started getting into matcha a couple of months ago, so I´m always on the look out for new recipes to use matcha..this latte is totally a winner for me, so healthy and it sounds devine! love the touch of edible rose pedals

  2. Looks delicious and as I made a coffee this afternoon and went to sip it I thought to myself I should have made matcha instead. I haven’t made them in a couple weeks as I’ve been having coffee, turmeric lattes, and chai lattes and just wasn’t feeling them but today the cravings came back. Perfect timing!