Tom Kha Matcha Latte

A Thai-inspired coconut matcha latte with kaffir lime, lemongrass, and galangal.

Kaffir Lime Syrup

Ingredients:

1 cup sugar
1 cup water
6-8 kaffir lime leaves (lightly torn for better infusion)

Instructions:

1. In a small saucepan, combine the sugar, water, and kaffir lime leaves.
2. Bring to a boil, stirring until the sugar is fully dissolved.
3. Remove from heat and let steep for at least 4 hours.
4. Strain and store in a jar in the fridge for up to a week.

Lemongrass & Galangal Juice

Ingredients:

3-5 stalks lemongrass
A thumb-sized piece of galangal

Instructions:

1. Juice both using a juicer. (If you don’t have a juicer, you can blend with a splash of water and strain through cheesecloth or a fine mesh sieve.)

2. Set aside or refrigerate - this is optional but can be added to the coconut cream or latte base for more flavor.

Coconut Cream Topping

Ingredients:

3 tbsp coconut cream
2 tbsp milk of choice
1 tbsp maple syrup (or sweetener of choice)

Instructions:

1. In a small bowl, whisk together the coconut cream, milk, and maple syrup until smooth and frothy

2. Chill until ready to use - great as a creamy topper.

Matcha Preparation

Ingredients:

1-2 tsp matcha powder (to taste)
2-3 tbsp hot water (not boiling)

Instructions:

1. Sift matcha into a bowl to avoid clumping.
2. Add hot water and whisk in a zig-zag or “W” motion using a bamboo whisk until frothy.

Tom Kha Matcha Latte Assembly

Instructions:

1. In a serving glass, add 1 tbsp of the kaffir lime syrup.
2. Add ice to fill the glass.
3. Pour in 1 cup of your milk of choice
4. Add the prepared matcha over the milk.
5. Gently spoon the coconut cream topping on top.
6. (Optional) Garnish with a fresh kaffir lime leaf

Tip: For an extra Tom Kha twist, stir in 1 tsp of lemongrass & galangal juice to the milk before pouring, if desired.