Let Me Tell You About My New Obsession: This Matcha Latte
Okay, so you know how sometimes you just want something cozy and a bit fancy, but you also don’t want to spend a ton of time or make a huge mess? That’s basically how I stumbled on my (now daily) Protein-Packed Coconut‑Vanilla Matcha Latte. I started making this after a wild week where regular coffee just wasn’t cutting it (shocking, I know). My friend Jen first brought me a matcha latte and, honestly, I thought it tasted like grass at first. But then I found this combo and—wow. Now I’m basically a matcha evangelist. Also, side note: if you spill matcha powder, it gets everywhere, so maybe don’t wear white like I did that one time. Lesson learned!
Why I Make This Almost Every Morning
I make this when I want to feel like I’ve got my life together, even if it’s just for five minutes. My family goes nuts for it too (though my partner adds way too much honey if you ask me). If you’re the type who likes a quick protein boost with your caffeine, you’ll get it. And it actually keeps me full until lunch, which is a minor miracle given my bottomless-pit appetite. Once, I tried skipping the coconut milk to “save calories” but honestly, it tasted kinda sad—so don’t do that. If you want something that tastes like a treat but is sneaky-healthy, this is it. And hey, it’s green, so it must be good for you, right?
What You’ll Need (and Some Swaps I’ve Tried)
- 1 cup coconut milk (I sometimes use almond milk if I’m out, but coconut is creamier—my grandma swears by the full-fat kind, but I won’t tell if you use light)
- 1/2 cup water (tap is fine; bottled if you’re feeling posh)
- 1 scoop vanilla protein powder (I use Orgain, but honestly, any half-decent one will do. Chocolate works in a pinch, but it’s a different vibe.)
- 1 teaspoon good matcha powder (the bright green stuff; I’ve bought the cheap kind before and regretted it—check out Matcha Source if you’re curious)
- 1/2 teaspoon vanilla extract (or the paste if you wanna be fancy)
- 1 to 2 teaspoons honey or maple syrup (I eyeball this, so measure with your heart)
- Pinch of sea salt (not essential, but it does something magic—trust me)
Optional: Collagen peptides, a dash of cinnamon, or a sprinkle of toasted coconut on top. Sometimes I get wild and add a spoonful of coconut yogurt, but that’s just me.
How I Make My Protein-Packed Coconut‑Vanilla Matcha Latte
- Heat the coconut milk and water in a small saucepan over medium—don’t let it boil like crazy, just get it hot. (If I’m in a rush, I nuke it in the microwave for about 90 seconds. Shh.)
- While that’s warming, whisk together your matcha powder and a splash of hot water in your mug. I used to just dump it in, but actually, I find it works better if you whisk it first—less lumpy and all that. A bamboo whisk is fab, but a regular tiny whisk or even a fork works if that’s what you’ve got.
- Stir in the vanilla extract and honey to the matcha. Give it a taste (this is where I usually sneak a fingerful—just don’t burn yourself like I did once…)
- Now, pour in your hot coconut milk mix. You can either stir in the protein powder at this point or (if you want it super smooth) toss everything in a blender for 20 seconds. Full disclosure: I once tried shaking it in a mason jar, but it exploded. So… maybe don’t do that.
- Pour it back in your mug, sprinkle with a tiny bit of cinnamon or coconut if you’re feeling extra, and that’s it! If it looks a little foamy or weird, don’t panic—it always settles down after a minute or two.
What I’ve Learned (Sometimes the Hard Way)
- If you add the protein powder to boiling liquid, it’ll get weird and clumpy. Wait until it cools a bit. Or use a blender—honestly, that’s easiest.
- Cheap matcha makes for a sad latte. Spend a couple extra bucks if you can. (Or check out this helpful roundup.)
- Don’t wear white. That green powder is a menace.
Variations (and One Epic Fail)
- Try oat milk instead of coconut for a different vibe. It’s good, just not as creamy in my opinion.
- I once added a shot of espresso—dirty matcha style. Not bad if you like your caffeine like a punch in the face.
- Adding frozen cauliflower for extra nutrition: I thought it would be invisible. Nope. It was weirdly savory. Skip that.
- Swap honey for agave if that’s your jam, or leave it out for a less sweet sip.
What If You Don’t Have Everything?
Honestly, don’t sweat the fancy tools. If you don’t have a matcha whisk, use a regular whisk or even a clean chopstick—just swirl it around like you mean it. I’ve made this in a measuring jug with an old fork and it worked fine. But, if you do have a frother, go wild. Makes you feel like a barista.
How Long Does It Last?
Technically, you can keep any leftovers in a sealed jar in the fridge for maybe a day or two. But honestly—in my house, it never lasts more than a day. The texture does get a bit funny if you let it sit too long, so just give it a good shake or stir before drinking.
How I Like to Serve It
I like to pour it into my biggest mug (the one with the chip in the handle) and top it with a sprinkle of cinnamon or toasted coconut. Sometimes my cousin dunks a ginger biscuit in hers, which is oddly perfect. If I’m feeling really extra, I’ll add a little coconut whipped cream. You do you!
What I’ve Messed Up (So You Don’t Have To)
- Once, I tried rushing the whisking step and got a mouthful of matcha clumps. Take your time—your taste buds will thank you.
- I’ve added the protein powder too soon and ended up with a weirdly gritty texture. Actually, I find it works better if you blend it at the end or whisk slowly into the hot (not boiling) milk.
- Don’t skip the pinch of salt—it’s tiny but does something lovely to bring it all together.
People Keep Asking Me…
- Can I make this iced? Yep! Just use cold milk and water, dissolve the matcha in a bit of hot water as usual, then pour over ice. It’s so good in summer. (And less likely to scald your tongue, which I’ve definitely done.)
- Is there a dairy-free protein powder you like? I usually use Orgain or Vega, but honestly, just check the label for something you like. Some are chalky; some are fab. It’s a bit of trial and error, to be honest.
- Can I skip the protein powder? For sure—just makes it a regular coconut vanilla matcha latte. Still delicious, though less filling.
- What if I don’t like coconut? Try oat milk or almond milk. It won’t be quite as creamy, but it’ll still taste good. Or experiment! (But maybe skip the cauliflower… just saying.)
- Why do you use vanilla? For me, it rounds out the flavor. Without it, the matcha can be a bit grassy. That’s just my palate, though!
Anyway, if you give this a go, let me know how it turned out. Or if you spilled green powder everywhere, just know you’re not alone. Cheers to cozy mornings (or afternoons—no judgment) and a mug full of green goodness.
Ingredients
- 2 teaspoons matcha green tea powder
- 1 cup unsweetened coconut milk
- 1 scoop vanilla protein powder
- 1 tablespoon hot water
- 1 teaspoon pure vanilla extract
- 1 tablespoon maple syrup or honey (optional)
- 1/2 cup hot water (for latte base)
- Ice cubes (optional, for iced version)
Instructions
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1In a small bowl, whisk the matcha green tea powder with 1 tablespoon of hot water until smooth and no lumps remain.
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2In a small saucepan over medium heat, combine coconut milk and 1/2 cup hot water. Heat until steaming but not boiling.
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3Add the vanilla protein powder, vanilla extract, and maple syrup or honey (if using) to the saucepan. Whisk until fully dissolved and frothy.
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4Pour the prepared matcha mixture into a mug or glass. Slowly add the hot coconut-protein mixture, stirring gently to combine.
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5Serve hot, or pour over ice cubes for an iced version. Enjoy immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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