Toasted Coconut Honey Mango Milk Matcha..with a salted coconut cold foam

I think I’ve made the perfect matcha.

And listen, I do not say that lightly. This one took a few rounds of testing, a couple tweaks, and more matcha than I’d like to admit, but I finally landed on the combination I’ve been chasing.

It’s creamy, a little tart, a little sweet, and somehow never too much of any one thing. Every sip tastes like the ingredients were made for each other. Nothing competes, nothing overpowers.

The toasted coconut honey syrup brings warmth and sweetness, the mango adds just the right amount of brightness, and the salted coconut cold foam pulls everything together.

I know it might look like a few extra steps, but the best part is that most of the work is done up front. The mango milk already makes enough for two drinks, and both the syrup and cold foam can be made ahead of time, so once they’re in your fridge, you’re only a few minutes away from your next matcha.

If you follow the measurements exactly, I think you’ll understand why I’m so obsessed with this one. Matcha is personal, so adjust if you must, but for me? This ratio is the one.

It’s giving spring. It’s giving summer. It’s giving close your eyes, feel the sand between your toes, and pretend you’re somewhere tropical with absolutely nowhere to be.

What you'll need:

*for the toasted coconut honey syrup:

• ¼ cup unsweetened shredded coconut ( plus extra for topping)

• ⅓ cup water

• ½ cup raw unfiltered honey

• a dash of vanilla bean paste

• a pinch of flaky sea salt

Directions:

1. Toast the shredded coconut in a dry pan over medium to medium-low heat, stirring often, until lightly golden and fragrant (about 3 to 5 minutes).

2. Add the water to the pan and bring to a simmer.

3. Turn off the heat and stir in the honey. Let it sit and steep for at least 15 minutes.

4. Strain the syrup, then stir in the vanilla bean paste and a pinch of flaky sea salt.

5. Store in an airtight container in the refrigerator for up to 2 weeks.

For the toasted coconut honey mango milk:

*makes enough for 2 matchas

• 6 oz almond milk

• ½ cup chopped yellow mango (about 1 whole mango). It must be a yellow mango.

• 2½ to 3 tablespoons toasted coconut honey syrup

Directions:

1. Add everything to a blender and blend until smooth.

For the salted coconut foam:

*makes enough for 2 matchas

• 1 tablespoon coconut whipping cream (I use Nature’s Charm. Follow the directions on the can for how to prep it before using.)

• 1 tablespoon coconut cream

• ½ to ¾ tablespoon sweetened condensed coconut milk (I use Nature’s Charm), depending on how sweet you like it

• 1½ to 2 tablespoons vanilla almond milk (to loosen the consistency)

• a pinch of flaky sea salt

1. Add all ingredients to a glass.

2. Whisk with a frother until smooth.

To build the matcha:

• 4 grams matcha ( I used Sen Cha Naturals Organic Emperor's Matcha Powder)

• 11- 12 grams hot water + 25 -26 grams hot water ( not boiling, around 175 degrees)

• 6-7 grams toasted coconut honey

• 3.5 oz mango milk

• ice

• coconut cold foam ( only use half)

• reserved toasted coconut flakes

Directions:

1. Sift 4 grams of matcha into your bowl. Pour in 11 grams of hot water and whisk into a smooth paste.

2. Add 25 grams of hot water and whisk for at least 30 seconds, until frothy and well combined.

3. Stir in 6 to 7 grams of toasted coconut honey syrup and whisk again to incorporate.

4. Fill a glass with ice. Pour in 3.5 oz of mango milk, followed by the matcha.

5. Top with salted coconut cold foam and a sprinkle of the reserved toasted coconut.