Hot White Coconut Tea Latte Recipe

Heat water

Bring 8 oz (about 240 ml) of fresh water to just under boiling (around 185–195°F / 85–90°C). If you don't have a thermometer, bring to a steady simmer and remove from heat for 30–60 seconds.

Steep tea

Place 2 tsp loose white tea (or 2 white tea bags) in a teapot or heatproof container. Pour the hot water over the tea and steep for 3–4 minutes for delicate flavor. Avoid steeping longer to prevent bitterness. Strain leaves or remove tea bags and reserve the brewed tea.

Combine milks

In a small saucepan, combine 4 oz unsweetened coconut milk (carton) and 2 oz full-fat canned coconut milk. Warm gently over low-medium heat until steaming but not boiling (about 2–3 minutes), stirring occasionally so the canned milk blends smoothly with the carton milk.

Stir 1 tsp granulated sugar (or your chosen sweetener) into the warm coconut milk mixture until dissolved. Add 1 tsp vanilla extract and a pinch of fine sea salt, whisking to combine. Taste and adjust sweetness if desired. Keep the milk warm but do not boil.

Pour the brewed white tea into a 12 oz (360 ml) heatproof cup, leaving room for the milk. Slowly add the warmed coconut milk mixture to the tea, holding back foam with a spoon if you have already frothed. If you prefer a frothy top, use a handheld milk frother or small whisk to froth the coconut milk before or after adding to the tea until light foam forms.

If using a blender: carefully transfer the warm coconut milk to a heat-safe blender, blend on low for 10–15 seconds until frothy, then pour over the brewed tea.

Garnish with a sprinkle of toasted coconut flakes and/or 1/4 tsp ground cinnamon or nutmeg if desired. Serve immediately.