Carrot Coconut Matcha Latte
May is a special month for our bunnies — it's Coco and Hazelnut's birthday.
Coco came to Sooji as a rescue, so she never knew his exact birthday. We gave him the whole month instead, and he shares it with Hazelnut.
Coco will happily eat most things (unlike Hazelnut), but he has a real soft spot for carrots. A shy, easily startled boy who rarely comes out of his shell — carrots are one of the things that draw him out. So this one is for him, really.
Sweet carrot, warm spice, and coconut milk — coconut, of course, for Coco. It rounds out the carrot and keeps the whole thing vegan, and bunny-friendly. Matcha over the top. Tastes just like carrot cake.
Here's how we make it.
Making it at TOKKIA
Ingredients
For the carrot blend
- 90 g carrots, peeled
- 80 g sugar
- 3 g fresh ginger, peeled
- A pinch of nutmeg
- A dash of cinnamon
For the carrot coconut cream
- 10 g icing sugar
- 40 ml coconut cream
For the drink base
- 3.5 g matcha
- 35 ml hot water (70°C)
- 110 ml coconut milk
- Ice cubes
To finish
- A sprinkle of coconut flakes
Method
- Blend the carrots, sugar, ginger, nutmeg, and cinnamon until completely smooth.
- Combine the carrot blend with the icing sugar and coconut cream. Mix well until velvety and smooth.
- Whisk 3.5 g of matcha with 35 ml water until beautifully frothy.
- Spoon the carrot coconut cream into the bottom of a glass. Add a handful of ice, then pour in the coconut milk.
- Pour the matcha over the top, and finish with a sprinkle of coconut flakes.
Making it at Home
Choosing carrots. Go for fresh, firm carrots; the sweeter they are, the less sugar you'll need. Give them a good peel before blending for the smoothest finish.
Water temperature. 70°C sounds precise, but here's an easy way: boil your kettle, then let it sit for three or four minutes. Too hot and the matcha turns bitter; too cool and it won't dissolve.
The cream. Blend it until completely smooth and thick, so it settles into the bottom of the glass and holds its layer when the milk and matcha go over.