Toasted Coconut Matcha Latte (Hot or Iced)

This unique toasted coconut matcha latte is bursting with tropical flavor, with no sugary syrups needed. Make it either hot or iced and enjoy it all year long.

Ingredients

  • ¼ c unsweetened shredded coconut
  • 1 c plant milk of choice
  • ½ tsp matcha powder
  • ½ - 1 tsp maple syrup
  • Few pinches flaky sea salt
  • Coconut whip for garnish, optional
  • Extra toasted coconut for garnish, optional

Instructions

  1. In a dry skillet over medium heat, toast the coconut for several minutes until lightly browned and fragrant. Toss it continuously to avoid burning.
  2. Cool the toasted coconut to room temperature.
  3. Pour the plant milk into a glass jar and add the toasted coconut. Let sit in the refrigerator for 24-48 hours, then strain through a fine mesh sieve if desired. If straining, use the toasted coconut in yogurt, oatmeal, etc.
  4. To make the latte, stir the maple syrup and flaky sea salt into the coconut-infused milk. Then, either heat the coconut-infused milk or pour it over ice.
  5. Combine the matcha powder with 2 tbsp water and whisk until smooth. Pour the matcha shot into the serving glass on top of the toasted coconut milk.
  6. If desired, top the latte with coconut whip and extra toasted coconut.
RECIPE from The Rogue Brussel Sprout Blog
www.TheRogueBrusselSprout.com
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