Toasted Coconut Syrup and Matcha Latte

A cozy and nutty toasted coconut syrup perfect for enhancing your matcha latte experience. The syrup stays good for 5-7 days in the fridge.

By @sweetportfolio

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 cup dried coconut flakes
• 0.5 cup dark brown sugar
• 0.5 cup cane sugar
• 1 cup water
• 0 strained coconut syrup
• 0 warm water
• 4 g organic ceremonial matcha
• 20 g hot water
• 20 g hot water
• 0 foamy matcha mixture
• 0 whisked matcha
• 2 tbsp coconut syrup
• 0 ice
• 3.5 oz milk
• 0 prepared matcha

Instructions

1. In a saucepan, add the coconut flakes and cook over medium heat, stirring every few seconds, for about 5 minutes, or until toasted.
2. Add dark brown sugar, cane sugar, and water to the toasted coconut flakes, and simmer over medium-high heat for 10 minutes.
3. Strain the mixture and store in a clean jar in the fridge for up to 5 days.
4. Soften the whisk with warm water, then sift the matcha into a bowl.
5. Pour in half of the hot water (175°F) and mix in a circular motion to form a paste and dissolve any clumps.
6. Add the remaining hot water and briefly mix in a circular motion until dissolved.
7. Mix in an 'M' zigzag motion very briskly for 40 seconds until foamy.
8. Bring the whisk closer to the surface and continue whisking slowly to break up any large bubbles.
9. Add 2 tbsp of coconut syrup to a glass, then add ice, followed by 3.5 oz of milk.
10. Pour the prepared matcha on top and enjoy!