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Refreshing Matcha Pineapple Iced Latte

matcha pineapple iced latte - featured image

A creamy, tropical iced latte combining vibrant matcha and sweet pineapple juice with coconut milk for a refreshing, caffeine-light drink perfect for summer or brunch.

Ingredients

Scale
  • 1 teaspoon ceremonial grade matcha powder
  • 1 cup pineapple juice (freshly pressed or high-quality cold-pressed)
  • 1 cup coconut milk (full-fat canned or carton for lighter version)
  • Ice cubes (preferably clear ice)
  • 1 to 2 teaspoons sweetener (honey, agave syrup, or maple syrup) – optional
  • ยผ teaspoon vanilla extract – optional

Instructions

  1. Sift 1 teaspoon of matcha powder into a bowl or mixing glass to avoid clumps.
  2. Add about 2 tablespoons (1 fl oz) of warm water (around 175ยฐF or 80ยฐC) and whisk briskly with a bamboo whisk or frother until smooth and frothy.
  3. Pour in 1 cup (8 fl oz) pineapple juice. Stir in 1 to 2 teaspoons sweetener and ยผ teaspoon vanilla extract if using, mixing well.
  4. Gently add 1 cup (8 fl oz) coconut milk and stir carefully to combine without losing froth.
  5. Fill a tall glass with ice cubes and pour the matcha pineapple mixture over the ice. Stir gently and garnish with a pineapple wedge or sprinkle of matcha powder. Serve immediately.

Notes

Avoid boiling water when whisking matcha to prevent bitterness; use water around 175ยฐF (80ยฐC). For a smoother texture, blend the drink for 10 seconds instead of stirring. Adjust sweetener based on pineapple juice sweetness. Clear ice cubes melt slower and preserve flavor better. Store leftovers in an airtight container in the refrigerator for up to 24 hours and stir before serving. Avoid freezing to prevent coconut milk separation.

Nutrition

Keywords: matcha latte, pineapple iced latte, coconut milk drink, non-coffee iced drink, tropical iced latte, vegan iced latte, dairy-free beverage, summer drink, brunch drink