If you’re anything like me, your morning routine desperately needs that perfect little jolt of something special—not just boring old coffee! Finding that blend of green tea earthiness and creamy sweetness used to be a challenge, especially trying to keep it light and non-dairy. But trust me, I cracked the code. This Coconut Almond Matcha Latte is an absolute game-changer; it’s ready in minutes and hits that sweet spot between rich flavor and lightness.

I spend a lot of time tinkering with flavor balances, because good matcha is delicate! The earthy notes of the tea need something creamy to hold onto, and that’s where the coconut and almond shine. This recipe delivers that perfect velvety texture every single time I make it. Say goodbye to your old standards, because this is about to become your new daily obsession.

Why This Coconut Almond Matcha Latte Recipe Stands Out

Honestly, once you try this, you’ll wonder what you were drinking before! I’ve tweaked so many trendy green tea drinks, but this one remains the champion because it’s just so effortless. It truly tastes like I spent ages making it, but nope. This recipe is all about maximizing flavor in practically no time at all.

Here’s why I think this Coconut Almond Matcha Latte is going straight into your regular rotation. It checks all the boxes for a perfect everyday drink:

It’s ridiculously fast! Total time is only about six minutes, so you aren’t waiting around when you need that boost.
The flavor is totally balanced—not too grassy, not too sweet, just perfectly creamy thanks to the milk blend.
It’s naturally non-dairy, which is fantastic for keeping things light and clean tasting.

Quick Prep Time for Busy Mornings

We all have those mornings where five extra minutes feels like a vacation we can’t afford. That’s why I love this timing breakdown: only three minutes for the prep work (which basically means sifting, measuring, and whisking) and another three minutes to gently heat the milks. You’re moving from zero to perfectly frothed Coconut Almond Matcha Latte before your email client even loads. It’s efficiency you can taste!

Perfect Creaminess with Non-Dairy Milk

If you’ve tried using just almond milk, you know it can sometimes feel a little thin for a satisfying latte experience. That’s where the coconut milk comes in! I use a mix of both because the almond keeps it tasting light and nutty, while the coconut milk adds that velvety mouthfeel we all crave in a warm drink. It mimics the richness of dairy without any of the heaviness. It’s the best non-dairy marriage in a mug, I promise!

Gathering Ingredients for Your Coconut Almond Matcha Latte

Okay, gathering supplies for our Coconut Almond Matcha Latte is super simple, which is part of the magic! You only need a handful of things. Like any good recipe, the quality of the ingredients really shows through, especially since there aren’t a ton of them masking anything. We are keeping this simple, elegant, and completely true to the flavor profile we are chasing—that beautiful, slightly sweet green tea hug.

Here is exactly what you need to pull together your latte. Don’t worry about the water—it just needs to be hot, not boiling—we don’t want to scorch that lovely matcha powder!

One teaspoon of matcha powder (make sure it’s fresh!)
Two tablespoons of hot water (and I really mean hot, but not boiling water, okay?)
Half a cup of unsweetened almond milk
Half a cup of light coconut milk (you can grab this from a carton or a can, just keep an eye on the next section!)
One teaspoon of maple syrup or any sweetener you prefer, just make it optional!
Ice cubes, if you decide to make it cold!

Ingredient Notes and Substitutions

Since we want this recipe to work for everyone, I always keep a few notes handy. If you taste the first batch and think, "Wow, I really love matcha, but I need MORE," you can absolutely bump that powder up to one and a half teaspoons. That’s my little trick for a stronger kick!

Also, about that coconut milk—if you’re looking for the ultimate decadent, super-rich experience, grab the full-fat canned stuff. It makes it unbelievably creamy. If you’re watching calories, stick to the light carton version, which is what I listed up there. And don’t forget, if you have a milk frother, you can steam up just the milk mixture separately for a lovely foamy top before you pour it all together. It just adds a bit of presentation flair!

Step-by-Step Instructions for the Perfect Coconut Almond Matcha Latte

This is the best part! Actually putting it all together is fast, but the technique matters, especially when you’re dealing with fine tea powder like this. The goal here is zero grittiness and maximum creaminess. Don’t rush the whisking step; it’s the foundation of a good latte!

Preparing the Matcha Base

First things first, always, always sift your matcha powder into a small bowl or a mug. I know, it seems fussy, but trust me, you do not want little dry clumps floating in your lovely drink later! Once it’s sifted, pour in that hot water—remember, not boiling, or it gets bitter quickly. Now, grab your little whisk or frother and go at it! You need to whisk vigorously until everything is completely dissolved and you see a nice layer of fine froth on top. No clumps allowed!

Warming and Sweetening the Coconut Almond Milk

Next, get your milks ready. In a small saucepan, gently warm the almond milk and coconut milk over medium-low heat. This only takes a minute or two. Pay attention: we want it warm and cozy, but you absolutely cannot let it boil! That ruins the texture and can scorch the milk. If you’re adding that optional maple syrup, stir it right into the warm milk until it disappears completely. If you’re short on time, you can carefully microwave the milks until they’re nicely warmed up. Unlike making things super rich like a heavy cream substitute, which you can read about here how to make heavy cream at home, warming these milks just needs a gentle touch!

Assembling Your Coconut Almond Matcha Latte

Time for the grand finale! Pour your beautifully whisked, vibrant green matcha base into your favorite serving glass first. Then, and this is key for that gorgeous layered look you see on fancy menus, slowly pour the warm milk mixture right over the top. Give it a gentle stir to combine everything. If you decide to go for an iced Coconut Almond Matcha Latte instead, just skip the heating part entirely! Combine all your ingredients—matcha, milks, sweetener—in a jar with tons of ice, seal it tight, and shake hard until foamy. Then pour that whole icy goodness into your glass!

Expert Tips for an Elevated Coconut Almond Matcha Latte

You can make this Coconut Almond Matcha Latte just by following the steps, but if you want it to taste like you bought it at that overly expensive little boutique café downtown, you need a few tricks up your sleeve. Think of this section as my cheat sheet for getting maximum flavor and texture every single time. We’re focusing on the small details that make the biggest difference in the final cup.

First off, the water temperature is huge for matcha. If that water is too hot, it burns the fine powder and tastes bitter—like licking grass clippings! You want it hot enough to dissolve everything beautifully, but definitely under boiling. Aim for about 175°F (80°C). If you don’t have a fancy kettle with temperature control, just let your freshly boiled water sit for about a full minute before you pour it on the powder.

Also, don’t sleep on the quality of your matcha. It’s the star! You want vibrant, electric green powder, not something dull or brownish. That bright color means it’s fresh and hasn’t oxidized too much. If you’re looking for inspiration on creamy additions for other drinks, I have a great guide on making easy homemade coffee creamers that sometimes inspires different ways to finish my latte!

Selecting Quality Matcha Powder

When you’re shopping for matcha, remember that you get what you pay for, usually! You’re looking for the ceremonial grade if you can find it. The texture should be incredibly fine—almost like confectioner’s sugar—and it should blend into a smooth, thin liquid when you whisk it with the hot water. If it feels grainy immediately, you’re going to end up with a gritty Coconut Almond Matcha Latte, and nobody wants that texture issue.

A good sign is the smell; high-quality matcha smells fresh, grassy, almost sweet, not dusty or stale. I always give the tin a little sniff before I buy it if I can. A beautiful, vibrant green color guarantees that rich, slightly vegetal flavor without overpowering the lovely nuttiness of the almond and the sweetness of the coconut. It’s all about that color payoff!

Serving Suggestions for Your Coconut Almond Matcha Latte

This latte is rich enough to stand on its own, but I think everything tastes better with a little something on the side, don’t you? Since the flavor profile here is earthy, slightly sweet, and very creamy, you want pairings that offer a little brightness to cut through that richness. I find that anything with a hint of citrus or a simple baked good is perfect!

If you’re having this as a treat, try pairing it with something that plays up the coconut notes. I’m obsessed with serving this alongside my coconut lemon curd thumbprint cookies—the tart lemon really wakes up the matcha. For something savory, a little slice of avocado toast sprinkled with everything bagel seasoning is a wonderful balance to the sweetness of the maple syrup in your Coconut Almond Matcha Latte.

Storage and Reheating Instructions for Coconut Almond Matcha Latte

Listen, I hope you drink every glorious drop of your Coconut Almond Matcha Latte right away, because fresh is best, especially with matcha! But sometimes life happens, right? If you happen to have any leftover, definitely keep it in the fridge. Just pour the mixture into an airtight container—a mason jar works perfectly.

The thing is, the matcha might start to settle or lose a little bit of its beautiful froth after a few hours. Don’t panic! If you want to enjoy it cold the next day, just give it a really vigorous shake before pouring it over fresh ice. If you want it warm again, skip the microwave! Gently reheat it on the stovetop *without* boiling it. It might need a quick whisk to bring the texture back together, but it’ll still be delicious!

Frequently Asked Questions About the Coconut Almond Matcha Latte

I get so many questions about shaking up this recipe, so let’s tackle a few of the most common ones right here. It’s about making sure your caffeine fix is exactly what you need for the day!

Can I make this Coconut Almond Matcha Latte ahead of time?

You certainly *can*, but I strongly advise against making the base too far in advance. Because we are using real, minimally processed matcha powder, the finely ground tea particles will start to settle at the bottom of your container if it sits for too long—say, more than a few hours. It just loses that vibrant, frothy lift. If you’re preparing for the week, it’s much better to whisk your matcha base and store it in the fridge separately, and then just gently warm your milks and whisk it all together fresh each morning. That way you get that restaurant-quality texture every time!

What is the best way to sweeten this latte?

Maple syrup is my go-to because it adds just a hint of earthy warmth that complements the green tea so nicely. However, if you need a zero-calorie option, stevia or monk fruit drops work perfectly fine in a hot beverage like this Coconut Almond Matcha Latte. Just be careful with syrups like agave; it’s much sweeter than maple syrup, so you might only need half a teaspoon! I also found that when I’m trying to drink more water during the day, sometimes adding a squeeze of lemon to my plain water helps keep me hydrated enough that I don’t need as much sugar in my latte overall. You can check out some of my tips on staying hydrated here!

You could even use a vanilla-flavored simple syrup if you have some sitting around—that just amps up the dessert quality of the drink immediately!

Estimated Nutritional Snapshot

Now, I always tell people that this part is just an estimate, okay? Because what I put in my Coconut Almond Matcha Latte might be slightly different based on how much maple syrup I poured in that day or if I grabbed the full-fat coconut milk! We are looking at general numbers here, assuming you use light coconut milk and the minimal sweetener.

For one standard cup serving, you’re looking at roughly 150 calories total, with about 10 grams of fat. It’s a wonderfully low-sugar drink with about 5 grams of sugar, and it packs a decent 4 grams of protein. It’s a happy, balanced little beverage!

Share Your Coconut Almond Matcha Latte Experience

That’s it! You’ve made your first perfect, creamy, non-dairy Coconut Almond Matcha Latte. Now, the best part is hearing what you think! Did you tweak the sweetness? Did you try making it iced on a hot afternoon?

I genuinely love seeing your creations and hearing about the little changes you make to fit your routine. Please take a moment to leave a rating right here on the recipe card below—a simple five stars tells me you enjoyed that blend of coconut and almond just as much as I do.

And if you snapped a picture while you were sipping it, tag me online! It makes my day to see my recipes making their way into your kitchens. Happy sipping, everyone!

Coconut Almond Matcha Latte

Author: memorecipes.com
Total Time: 6 min
Yield: 1 serving 1x
Diet: Vegetarian

Print Recipe

Description

A simple recipe for a creamy, slightly sweet matcha latte using coconut and almond milk.

Ingredients

Scale

1 teaspoon matcha powder
2 tablespoons hot water (not boiling)
1/2 cup unsweetened almond milk
1/2 cup light coconut milk (canned or carton)
1 teaspoon maple syrup or sweetener of choice (optional)
Ice cubes (optional)

Instructions

Sift the matcha powder into a small bowl or mug.
Add the hot water to the matcha powder. Whisk vigorously with a small whisk or use a milk frother until the matcha is completely dissolved and slightly frothy, with no clumps remaining.
In a separate saucepan, combine the almond milk and coconut milk. Heat gently over medium-low heat until warm, but do not boil. Alternatively, you can heat the milks in the microwave.
If using sweetener, stir it into the warm milk mixture until dissolved.
Pour the prepared matcha mixture into your serving glass.
Slowly pour the warm milk mixture over the matcha. Stir gently to combine.
If you prefer an iced latte, skip heating the milk, combine all ingredients in a shaker or jar, add ice, and shake well before pouring into a glass.

Notes

For a stronger matcha flavor, increase the powder to 1.5 teaspoons.
If you use canned full-fat coconut milk, the latte will be richer. Use light coconut milk for a lower-calorie option.
You can froth the warm milk mixture separately for a foam top.

Prep Time: 3 min
Cook Time: 3 min
Category: Beverage
Method: Stovetop/Whisking
Cuisine: Fusion

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 5
Sodium: 50
Fat: 10
Saturated Fat: 6
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 12
Fiber: 2
Protein: 4
Cholesterol: 0

Keywords: matcha latte, coconut almond, green tea, healthy drink, non-dairy latte