The iced matcha latte you see in every café, made at home in five minutes. Instead of milk it uses kefir-style fermented coconut, which adds body and a gentle tang that balances the matcha's bitterness.
Ingredients
- 2 teaspoons matcha tea (about 2 g)
- 60 ml hot water at about 80 °C (not boiling)
- 200 ml kefir-style fermented coconut, well chilled
- 1 teaspoon agave syrup (optional)
- Ice cubes
Method
- Sift the matcha into a small bowl so it doesn't clump.
- Add the hot water and whisk with a bamboo whisk or small whisk, in a zigzag, until frothy.
- If you like it sweet, stir the agave into the matcha.
- Fill a tall glass with ice and pour in the kefir-style fermented coconut.
- Pour the matcha slowly over the top so you see two layers, and stir before drinking.
Time: 5 minutes · Serves 1
For a thicker latte, mix the kefir-style coconut with 2 tablespoons of natural fermented coconut before serving.
You might also like our apple and cinnamon smoothie. Find COCO by Angela at your nearest shop.