Breakfast + Brunch/ Drinks + Smoothies

TOASTED COCONUT + VANILLA MATCHA LATTE

Toasted Coconut Vanilla Latte

With the weather being typically spring-like right now, we are tossed between having warm days of sunshine and blossoms one day, followed turbulent and torrential rains the next. I find these weather inconsistencies a little frantic, and in part, one of the reasons why this time of year is the most difficult. The world is green, and the trees heavy with blossoms, but Vancouver is still in the midsts of it’s grey and dreary season that you don’t necessarily want to be outside in.  So in lieu of sunshine, we’ve still been seeking a few warm libations to keep us cozy at home. As tea people we’re often working on multiple cups per day, but last week we ran out of coffee and black tea just wasn’t adding the vigor we needed to keep the grey days at bay. On a whim, I took out the matcha powder that had been sitting in my pantry for months, and made a special concoction. While the purest in me wanted to make a classical cup of matcha with the whisk and the perfect 175f / 80c temperature water, I don’t really love the seaweedy way it tastes. So instead I opted for a fancy matcha latte, which I know matcha people probably despise,  but it’s something I could definitely become accustomed too. This recipe is based on what I recalled from the match bar  Chalait in NYC, mixed with a few hippy-dippy ingredients like toasted coconut, maca, and some lacuma for fun. The results were a thick, sweet, and creamy drink that was rich like a cocoa. And it totally curved the coffee cravings. While I might not be able to experience all the green outside this weekend, I surely appreciate a little in my mug.

Peace & Love!

WEEKEND LINKS + LOVES

TOASTED COCONUT + VANILLA MATCHA LATTE

Serves 1. Print Recipe Here

1/2 Cup Toasted Unsweetened Coconut
1 1/2 Cups Water
1-2 tsp. Liquid Sweetener, more or less to taste
1/8 tsp. Vanilla Extract or Paste
3/4 tsp. Matcha Powder
1/2 tsp. Maca (Optional)
1/2 tsp. Lacuma Powder (Optional)

  1. Begin by combining the coconut, water, sweetener, and vanilla in a blender and puree until smooth. Pass the mixture through a mesh bag, squeezing out all the milk and set the pulp aside for another use.
  2. Rinse out the blender and set aside for later.
  3. Next  bring the milk to a simmer on the stove top before whisking in the matcha, maca, and lacuma. Once the mixture is warmed through, add it back in the blender to blend until frothy. Alternatively, add all the ingredients to clean blender and blend until until the mixture is warmed by the blender and becomes frothy. Taste and adjust the sweetness if needed.

Toasted Coconut Vanilla Latte 1

xox Sophie

10 Comments

  • Reply
    kristan@the-broken-bread
    April 30, 2017 at 6:46 pm

    Oh my goodness, Seattle’s spring has been all over the place too! One day we’ll get a little sun and later that afternoon we’re hit with heavy rain. I am so excited for summer to get here so we can start enjoying the sun for longer periods of time. This beautiful drink is calling my name and I am literally headed to the store now so I can make it this afternoon. Also, thank you, thank you, thank you for the link love! Seeing my name on that list really made my day. Just so you know the love is mutual 🙂 Hope you’re having a lovely Sunday!

    • Reply
      Sophie
      May 5, 2017 at 5:01 am

      Thank you for the sweet note, Kristan! I guess you more than anyone knows what I mean about this wacky spring we’ve been having. I am thrilled to hear you enjoyed the drink and I’m delighted out paths crossed <3

  • Reply
    Ruby & Cake
    May 1, 2017 at 4:21 am

    I always enjoy the turbulant nature of spring but I know what you mean about feeling frantic. I could really go a cup of this right now! Its looks so beautiful.

    • Reply
      Sophie
      May 5, 2017 at 4:58 am

      I’m so happy you enjoyed the post, Ruby. I can see the appeal of springs turbulence, for sure. The hard part here is knowing whether or not to bring your umbrella 😉

  • Reply
    Jessica
    May 1, 2017 at 8:33 am

    This version sounds heavenly! I love the matcha, maca, and lacuma combination. Matcha purists may roll their eyes, but I’m with you on doctoring it up a bit. Hippy-dippy ingredients are always welcome here.

    • Reply
      Sophie
      May 5, 2017 at 4:52 am

      Ha, than you, Jess! I agree with you, hippy-dippy all the way 🙂 We’ve been sipping this version all week. I hope you get a change to try it soon

  • Reply
    Maya | Spice + Sprout
    May 1, 2017 at 2:49 pm

    Sophie! I just made this and it is amazing! I’m in love with the toasted coconut milk, I couldn’t stop drinking it plain 🙂 Seriously, this is one of my all time fave blended vegan type drinks <3

    • Reply
      Sophie
      May 5, 2017 at 4:47 am

      Oh Maya!! I loved seeing your rendition! It seriously made my day. I’m so so so happy you enjoyed the recipe, friend <3 <3 <3

  • Reply
    Louisa
    May 2, 2017 at 4:56 am

    I’ve never tried toasted coconut milk but it sounds so delicious! I bet this matcha latte is fabulous 🙂

    • Reply
      Sophie
      May 5, 2017 at 4:34 am

      Thanks, buddy! Toasted coconut milk in seriously good – form anything from granola to smoothies. I hope you do get a chance to make this, Louisa! <3

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