Ingredients
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1 cup fresh pineapple chunks (about 150g)
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½ cup cold coconut milk (or any milk of choice)
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1 tsp high-quality matcha powder
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2 tbsp hot water (not boiling, about 80°C/176°F)
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1–2 tsp honey or maple syrup (optional, adjust to taste)
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Ice cubes (as needed)
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Pineapple leaves & edible flowers for garnish (optional)
Instructions
1. Prepare Pineapple Layer:
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Blend the pineapple chunks until smooth.
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Strain if you want a pulp-free juice.
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Pour into the bottom of a tall glass.
2. Add Milk Layer:
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Add ice cubes over the pineapple juice.
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Slowly pour cold coconut milk over the ice to create a distinct layer.
3. Make Matcha Layer:
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In a small bowl, whisk matcha powder with hot water until frothy and smooth.
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Sweeten with honey or maple syrup if desired.
4. Assemble Latte:
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Slowly pour the prepared matcha over the milk layer, letting it settle for a stunning three-layer effect.
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Garnish with pineapple leaves and edible flowers for a tropical touch.
5. Serve & Enjoy:
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Stir before drinking to blend the flavors, or sip through the layers for a flavor journey.
Q&A Section
Q: Can I use canned pineapple instead of fresh?
A: Yes, but fresh pineapple offers brighter flavor and more vitamins. If using canned, choose unsweetened juice-packed pineapple.
Q: Can I make it without coconut milk?
A: Absolutely—almond milk, oat milk, or dairy milk all work well. Coconut milk just enhances the tropical taste.
Q: What’s the best way to whisk matcha?
A: Use a bamboo whisk (chasen) or a small milk frother for a lump-free, frothy texture.
Q: Can I make this ahead of time?
A: You can prep the pineapple juice and matcha separately, but assemble just before serving to keep the layers crisp.
Q: Is this drink healthy?
A: Yes! It’s rich in vitamin C, antioxidants, and healthy fats (if using coconut milk), making it both energizing and nourishing.
If you’d like, I can also give you a chilled dessert-style version of this pineapple matcha latte that tastes like a tropical milkshake. Would you like me to prepare that?