Hot White Coconut Tea Latte Recipe

Heat water

Bring 10 oz (about 300 ml) of water to just under a boil — roughly 185°F / 85°C. If you don't have a thermometer, heat until small bubbles form and steam rises but before a full rolling boil.

Steep white tea

Place 2 tsp loose white tea (or 2 tea bags) into a teapot or infuser. Pour the 185°F water over the tea and steep for 3 to 4 minutes for a delicate yet present flavor. Avoid steeping longer than 5 minutes to prevent bitterness. Strain and reserve the brewed tea (about 8–9 oz after absorption).

Warm coconut milk

Combine 2 oz canned full-fat coconut milk and 2 oz carton coconut milk in a small saucepan. Warm gently over low-medium heat until hot but not boiling (steaming, about 140–150°F / 60–65°C). Whisk to make the mixture smooth and a little frothy. Alternatively, steam in an espresso steam wand to incorporate air and achieve microfoam.

While the tea is still warm, stir in 1 tablespoon vanilla syrup (or 1/2 tsp pure vanilla extract if not using syrup). Add 1 teaspoon coconut sugar or light brown sugar if you prefer extra sweetness. Add a pinch of salt to round flavors. Taste and adjust sweetness to taste.

Combine

Pour the flavored white tea into a 12 oz (approx. 360 ml) warmed cup, leaving room for milk. Slowly pour the warmed coconut milk mixture into the tea, holding back foam with a spoon if desired and then spooning foam on top.

Top

Spoon 1 tablespoon coconut cream or thick coconut milk over the foam for extra richness and a white, glossy finish. Sprinkle 1 teaspoon toasted shredded coconut on top for aroma and texture (optional).

Serve

Serve immediately while hot. Stir lightly before drinking to combine coconut cream into the latte. Enjoy.