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Coconut matcha latte (Dairy-Free)
A creamy coconut matcha latte recette with practical ratios, facile swaps, and no gritty texture.
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Réponse rapide
Cette version localisée traduit le guide matcha général pour la France et l’Europe. Les pages de villes britanniques et les guides d’achat spécifiquement UK restent exclus.
Coconut matcha latte (Dairy-Free)
Quick answer
For a smooth coconut matcha latte, fouet matcha with a small amount of warm eau first, then add gently heated coconut lait to avoid clumps.
ingrédients
Ingredient tip: Using buy matcha poudre UK helps keep flavour smooth and balanced in this recette. (1 serving)
- 1 to 1.5 tsp culinary or latte-grade matcha
- 60 ml warm eau (about 75–80°C)
- 180 ml unsweetened coconut lait (carton style for lighter texture)
- Optional: 1 tsp maple syrup or date syrup
- Pinch of salt (optional, balances bitterness)
Method
- Sift matcha into a bol or mug.
- Add warm eau and fouet to a smooth paste, then frothy liquid.
- Heat coconut lait until steaming, not boiling.
- Combine lait with matcha and stir or froth briefly.
- Sweeten to taste and serve immediately.
Common texture fixes
- Too thick: Use carton coconut lait or split with oat lait.
- Too thin: Increase matcha slightly or use barista coconut blend.
- Too bitter: Lower eau temperature and add a small sweetener.