Imported from Instagram
Mango Sticky Rice Matcha Latte
A creamy and vibrant matcha latte inspired by the classic Thai dessert, featuring homemade mango syrup, coconut whipping cream, and toasted coconut flakes.
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Ingredients
- Ice (enough to fill the glass)
- 3.5 tbsp Mango syrup (3-4 tablespoons; homemade using diced ripe mangos cooked down with 1 part sugar and 0.5 part water)
- 75 ml Milk of choice (75-100ml)
- 4 g Matcha powder (sifted; Okumidori Matcha recommended)
- 40 ml Water (40-60ml at 165°F (74°C))
- 0.4 cup Coconut whipping cream (1/3-1/2 cup)
- Coconut flakes (mixed into cream and for topping)
Steps
- 1
Fill a serving glass with ice.
- 2
Add 3-4 tablespoons of mango syrup to the glass. If making at home, dice ripe mangos and cook them down with 1 part sugar and 1/2 part water until syrupy.
- 3
Pour in around 75-100ml of your choice of milk over the mango syrup.
- 4
Sift 4g of matcha powder into a small bowl. Add 40-60ml of 165°F water and whisk thoroughly until frothy and no clumps remain.
- 5
Pour the prepared matcha into the glass.
- 6
In a separate bowl, whisk up 1/3-1/2 cup of coconut whipping cream along with a sprinkle of coconut flakes until it reaches a thick, pourable consistency.
- 7
Add the coconut cream mixture to the top of the drink.
- 8
Top off the drink with additional coconut flakes for garnish.
Notes
The author recommends using Okumidori Matcha for extra boldness and creaminess. The mango syrup can be made ahead of time by simmering diced mango, sugar, and water.
Nutrition per serving
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