The Key to a Creamy, Dairy-Free Matcha Latte (It’s Not Coconut Milk!)
When I’m in need of a little afternoon pick-me-up, but I don’t want another cup of coffee, I always turn to matcha. I love its unique flavor, and the fact that it doesn’t leave me feeling jittery. I’ve covered my fair share of matcha drinks here, but this one really stuck out to me. Why? Because it’s creamy yet doesn’t contain a drop of dairy. Oh, and it doesn’t call for coconut milk either.
The author, Lindsey, offers two ways to make this recipe: one without coconut milk, and one with. So how does the latte without the coconut milk get its creamy consistency? By using tocos.
If you’re wondering what tocos is, don’t worry — I was too. Tocos (short for tocotrienols) is a source of fat-soluble vitamin E that’s derived from the bran of brown rice. When mixed into things like smoothies, oatmeal, or lattes, it acts as a slight thickener. Lindsey likes using the tocos because unlike coconut milk, which can mask the delicate matcha flavor, it lends creaminess without overpowering the drink.
To make the latte all you have to do is blend matcha powder, coconut butter, coconut nectar, tocos, hot water, and ice for about one minute, until everything is smooth and frothy. Then you pour the mixture into and ice-filled glass and drink up!
Have you tried tocos before? What do you think of this ingredient?
→ Get the Recipe: Iced Matcha Latte, Two Ways from Dolly and Oatmeal