This rich vegan matcha latte is made with a combination of frothy soy and coconut milk, and flavored with vanilla and a hint of nutmeg.
I went into center city Philadelphia last night, forgetting that it was Saint Patrick's Day weekend. Oops. Things get a little crazy with the college age kids in green this time of year. Ah well.
Honestly, I lived in the city through most of my own college years, and even then it was a bit much for me. I've never been the best drinker, and as for beer, I'll cook with the stuff any day, but drinking it isn't for me. What is for me is some frothy coconut milk green tea drink in a beer stein. Very Irish.
I was actually surprised at how tasty this was. Green tea is good, but it's not my favorite, and I'm really not into overly planty flavors. This, for as much matcha as I threw in, and as green as it turned out, was very subtle in the planty department, and tasted much more heavily of coconut and vanilla.
I think I've figured out the key to killer vegan lattes. Coconut milk makes a rich, creamy hot drink, but it's terrible when it comes to frothing. Soy milk on the other hand, froths great. (I'm betting almond would work well too.) So I use a base of frothy soy milk and add some coconut milk at the end. A milk frother helps here, and you don't need a fancy one. I use the cheapest I could find and it works great. You can also give this method a shot.
Coconut Vanilla Matcha Latte
- 1 ½ cups unflavored soy milk
- 2 tbsp. matcha green tea powder
- 1 tbsp. maple syrup of agave or to taste
- ½ tsp. vanilla extract
- ¼ cup coconut milk
- few dashes nutmeg
Whisk together soy milk, matcha, sweetener and vanilla. Heat to desired temperate in a small saucepan on stove top or microwave in a microwave safe container.
Divide into mugs and froth.
Add coconut milk, and sprinkle with nutmeg. Serve.