Iced Coconut Maple Matcha Latte with Coconut Cold Foam
Smooth matcha, a hint of maple, and dreamy coconut cold foam on top — a calm moment in a cup.
Instructions
- Make Coconut Milk with Almond Cow: Add 1 cup of shredded, unsweetened coconut to the Almond Cow filter basket. Fill the base with water up to the “MIN” line. Attach the top, press the button, and let it run through the cycle. Strain again if desired for extra-smooth milk.
- Make the matcha base: Whisk matcha powder with hot water until smooth. Stir in maple syrup.
- Prepare the cold foam: Blend the coconut milk and coconut cream until thick and frothy. Add maple syrup if desired.
- Assemble: Fill a glass with ice and pour in the 1/2 cup of coconut milk.
- Gently pour the matcha mixture over the top for a layered look. Top with the coconut cold foam.
- Sip and enjoy!
Ingredients
- 2 tsp Japanese matcha powder
- 2 tbsp hot water
- 1 tsp maple syrup (adjust to taste)
- 1/2 cup Almond Cow coconut milk (for base)
- Ice Spheres
- For the Coconut Cold Foam:
- 3 tbsp Heavy Cream
- 2 tbsp Almond Cow coconut milk (chilled)
- 1 tbsp honey
- Sea Salt
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