Mango Sticky Rice Matcha Latte

A tropical, creamy, and vibrant matcha latte inspired by the iconic Thai dessert. Sweet coconut syrup, juicy mango, and earthy matcha come together in perfect harmony.

Coconut Sticky Rice Syrup

Ingredients:

1 can (13.5 oz) full-fat coconut milk

1 cup sugar

(Optional) 1 unsalted rice cake

Instructions:

1. In a small saucepan, combine the coconut milk and sugar.

2. Heat over medium, stirring often, until the sugar dissolves and the mixture thickens slightly (about 5–8 minutes).

3. (Optional) For more of a sticky rice flavor, soak one unsalted rice cake in the warm syrup for 5–10 minutes. Remove and discard before using.

4. Let syrup cool. Store in the fridge for up to 1 week.

Mango Purée

Ingredients:

1 ripe Ataulfo mango

2–3 tbsp coconut syrup (from above), to taste

Instructions:

1. Blend the mango with the coconut syrup until smooth and silky. Adjust sweetness as needed.

Matcha

Ingredients:

• 1–2 tsp matcha powder (to taste)

• 2–3 tbsp hot water (not boiling)

Instructions:

1. Sift matcha powder into a bowl.

2. Add hot water and whisk in a zig-zag or "W" motion until frothy and lump-free.

Assembly

You’ll Need:

• Mango purée

• Coconut sticky rice syrup

• Ice

• 1 cup milk of choice (coconut milk or oat milk works beautifully)

• Prepared matcha

• (Optional) Coconut cold foam (coconut cream whisked with a splash of milk + sweetener)

• Fresh mint, for garnish

To Assemble:

1. Add 2 tbsp mango purée to the bottom of your glass.

2. Add 1–2 tbsp coconut syrup (or more for extra sweetness).

3. Fill the glass with ice.

4. Pour in your milk of choice.

5. Gently pour the matcha over the milk for a layered effect.

6. Top with coconut cold foam, if using.

7. Garnish with a sprig of mint and enjoy!