How many calories are in a Thai Iced Coconut Matcha Latte?

A standard serving made with unsweetened almond milk and full-fat coconut milk has around 120–150 calories . Adding sweetener, boba pearls, or whipped coconut cream will increase the calories, but it still remains lighter than most café drinks.

Is Thai Iced Coconut Matcha Latte healthy?

Absolutely. It’s packed with antioxidants from matcha, healthy fats from coconut milk, and vitamins from almond milk. When unsweetened or lightly sweetened, it’s a low-calorie, nutrient-dense beverage that supports both focus and energy.

Can I make Thai Iced Coconut Matcha Latte without almond milk?

Yes! You can substitute almond milk with oat milk, soy milk, or even just more coconut milk if you want a fuller texture. Oat milk is especially popular because it adds natural sweetness and blends smoothly.

What is the difference between Thai Iced Coconut Matcha Latte and a regular iced matcha latte?

The main difference is the use of full-fat coconut milk . A regular iced matcha latte usually relies on almond, oat, or dairy milk, but a Thai Iced Coconut Matcha Latte incorporates coconut milk for creaminess and a tropical flavor. It’s richer, more indulgent, and inspired by Thailand’s iced drink culture.

Thai Iced Coconut Matcha Latte – Is This the Most Delicious Drink You’ll Try

Description

Creamy, refreshing Thai Iced Coconut Matcha Latte made with ceremonial matcha, full-fat coconut milk, almond milk, and optional maple syrup or honey—whisked to a silky foam, poured over ice, and ready in minutes.

Ingredients

Scale

1 teaspoon matcha green tea powder (pure ceremonial grade)
1/4 cup hot water (about 175°F / not boiling)
1/4 cup full-fat coconut milk (from a can), well-shaken
1/2 cup unsweetened almond milk
Ice cubes, as needed
Sweetener to taste: 1–2 teaspoons maple syrup or honey (optional)

Instructions

In a small bowl, add 1 teaspoon ceremonial matcha powder.
Pour in 2–3 tablespoons hot (not boiling) water, up to 1/4 cup total.
Whisk vigorously with a bamboo whisk (chasen) in an “M” motion until the matcha is fully dissolved and lightly foamy.
Fill a tall glass to the top with ice cubes.
Pour in 1/4 cup full-fat coconut milk and 1/2 cup almond milk.
Slowly pour the whisked matcha over the ice and milk to create a layered effect.
Add more almond milk or a splash of cold water if you prefer a lighter flavor.
Stir in maple syrup or honey to taste, if using.
Stir gently to combine and enjoy immediately.

Notes

Water temperature matters: aim for ~175°F (80°C) to avoid bitter, scorched matcha.
For the creamiest texture, use canned full-fat coconut milk; shake the can well before opening.
Dissolve sweetener in the warm matcha for best incorporation.
Adjustable strength: use 1 1/2 teaspoons matcha for a bolder latte or dilute with extra almond milk for a lighter sip.
Make-ahead tip: whisk 3–4 teaspoons matcha with 1 cup hot water for a concentrate; refrigerate up to 3 days.
Freeze leftover matcha or coconut milk in ice cube trays to chill without diluting.
Vegan option: use maple syrup instead of honey.
Nut-free swap: replace almond milk with oat milk or rice milk.
Serve with a wide straw and stir before sipping for balanced flavor.
Add boba, vanilla, or a pinch of cardamom for fun variations.

Nutrition

Serving Size: 1 tall glass (about 12–14 oz)
Calories: 130
Sugar: 2 g
Sodium: 80 mg
Fat: 9 g
Saturated Fat: 8 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 0 mg

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