COCONUT MILK MATCHA
There’s something quietly transformative about matcha. Its earthy depth, its slow preparation, its gentle lift. And when paired with Kin’d coconut milk, it becomes more than a drink — it becomes a ritual.
This month, we’re sharing a simple recipe that’s become a studio favourite: the Coconut Milk Matcha Latte. It’s dairy-free, deeply calming, and endlessly adaptable — perfect for slow mornings, creative afternoons, or reflective evenings
Ingredients
- 1 tsp ceremonial-grade matcha powder
- 2 tbsp hot water (not boiling)
- 1 cup Kin’d coconut milk (barista-style or full-fat for creaminess)
- 1 tsp maple syrup or honey (optional)
- Ice cubes (for iced version)
Method
- Whisk the matcha: In a small bowl, whisk matcha powder with hot water until smooth and frothy. A bamboo whisk works beautifully, but a handheld frother or jar shake will do.
- Warm or chill the milk: Heat the coconut milk gently for a warm latte, or keep it cold for an iced version.
- Combine: Pour the matcha into your cup, then add the coconut milk. Stir gently.
- Sweeten (if needed): Add maple syrup or honey to taste.
- Serve: Sip slowly. Let it be a pause in your day.
Why We Love It
- Coconut milk adds a subtle sweetness and creamy texture that balances matcha’s grassy notes.
- It’s caffeine-light, making it a gentle alternative to coffee.
- It’s vegan, gluten-free, and endlessly customizable — add vanilla, cinnamon, or even a splash of rose water.