Ingredients
- 1 teaspoon latte-grade matcha powder
- 1/2 cup hot water
- 1 cup coconut milk (carton, not canned)
- 1/2 tablespoon maple syrup (or to taste)
- 1/8 teaspoon ube extract
- Ice cubes (as needed)
Instructions
- In a heat-proof bowl, whisk the matcha powder with hot water until fully dissolved and slightly frothy. Let it cool completely.
- In another bowl, whisk together coconut milk, maple syrup, and ube extract until well combined.
- Fill a tall glass with ice cubes.
- Pour the ube coconut milk mixture over the ice.
- Slowly pour the cooled matcha over the milk to create layered colors.
- Serve immediately and stir before drinking if desired.
Notes
- Use almond, oat, or dairy milk instead of coconut milk if preferred.
- Adjust sweetness by increasing or decreasing maple syrup.
- Use ube puree or powder instead of extract for a more natural flavor.
- For a hot version, heat both components and skip the ice.
- Prepare components ahead and store separately for up to 24 hours.
- Pour matcha slowly to achieve clean layers.
- Handle ube extract carefully as it may stain.
- Add toppings like whipped cream or coconut flakes for extra flair.
- Prep Time: 3 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 glass
- Calories: 120
- Sugar: 6g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
