Matcha
Coconut matcha latte
Whisked matcha poured over coconut milk and ice. Coconut and matcha are an old pairing in Southeast Asian sweets.
How it's made
- Start with an iced glass.
- Pour in the ice: 120 ml.
- Pour in the coconut milk: 160 ml.
- Pour in the whisked matcha: 60 ml.
Its proportions
What makes it this drink and not its neighbour on the menu. The café in Cuppology judges every one by these.
- Some coconut milk
- Some ice
- Matcha 30–120 ml
- Water 65 °C or more
- Froth 2 mm or more
- CoconutMilk goes in before the matcha
More matcha
- Usucha: Thin matcha: whisked powder and hot water, nothing else.
- Matcha latte: Steamed milk with whisked matcha poured over the top — the same milk the espresso machine makes, just under a different drink.
- Vanilla matcha latte: With a pump of vanilla syrup. Steamed milk with whisked matcha poured over the top — the same milk the espresso machine makes, just under a different drink.
- Chocolate matcha latte: With a pump of chocolate syrup. Steamed milk with whisked matcha poured over the top — the same milk the espresso machine makes, just under a different drink.
- Iced vanilla matcha latte: With a pump of vanilla syrup. Whisked matcha poured over cold milk and ice.
- Strawberry matcha latte: Strawberry syrup, cold milk and ice, with whisked matcha poured over the top: pink, white and green in three layers until it is stirred.
- Iced matcha latte: Whisked matcha poured over cold milk and ice.
- Dirty matcha: A matcha latte with a shot of espresso poured over the top.
- Iced dirty matcha: Cold milk, ice, a layer of matcha and an espresso shot poured over the top.
- Iced matcha: Matcha whisked with a little hot water, then poured over ice and cold water.