Coco Matcha Cap

A layered drink with depth and texture—
fresh matcha, creamy coconut, and a soft foam cap on top.

Light, smooth, and quietly indulgent.

Ingredients

Matcha Base

• 2g matcha powder (ceremonial or high-grade)

• 30ml warm water (70–80°C)

Coconut Layer

• 120ml coconut milk (unsweetened or lightly sweetened)

• 60ml milk (optional, for a lighter texture)

• Ice cubes

Cream Cap (Foam)

• 50ml heavy cream or coconut cream

• 10–15ml syrup (simple syrup or coconut syrup)

• Pinch of sea salt (optional, for depth)

Method

1. Prepare the matcha
   Sift matcha into a bowl.
   Add warm water and whisk until smooth and slightly frothy.

2. Make the coconut base
   In a glass, add ice.
   Pour in coconut milk (and milk if using).

3. Build the layers
   Slowly pour the matcha over the coconut milk to create a soft gradient.

4. Prepare the cream cap
   Lightly whip cream with syrup (and a pinch of salt if desired)
   until it becomes thick but still pourable.

5. Finish
   Gently spoon or pour the cream cap over the drink.

Notes

• The goal is balance—not too sweet, not too heavy.

• The cream cap should sit softly on top, not sink.

• When drinking, let the layers mix naturally.

Taste profile:
Creamy. Nutty. Slightly ocean-like.
With that clean matcha finish coming through.