Hot White Coconut Tea Latte Recipe

Heat water to correct temperature

Bring fresh water to a temperature of 175°F–185°F (80°C–85°C). If you don't have a thermometer, heat until small bubbles form and steam rises but the water is not at a rolling boil.

Steep white tea

Place 2 tsp white tea leaves into a teapot or infuser. Pour 250 ml of the hot water over the leaves. Steep for 3–4 minutes for a delicate, flavorful infusion. Taste at 3 minutes and extend to 4 minutes only if you prefer a slightly stronger brew. Do not over-steep to avoid bitterness.

Warm coconut milk mixture

While the tea steeps, combine 150 ml unsweetened coconut milk and 30 ml full-fat milk or creamer (if using) in a small saucepan. Warm over medium-low heat until hot but not boiling (about 60–90 seconds after it begins to steam). Stir occasionally to prevent skin from forming.

Combine and froth

Strain the steeped white tea into a 12 oz cup or small pitcher. Stir in the warmed coconut-milk mixture. Using a handheld milk frother, whisk, or small French press, froth the combined liquid until lightly foamy (about 15–30 seconds). If you prefer less foam, simply stir to combine.

While the milk is warming, add 1 tbs coconut sugar and 1 tsp vanilla extract to the milk so they dissolve and infuse as it heats. Add a pinch (0.25 tsp) of fine sea salt to round out the flavors. Taste the combined latte after mixing tea and milk; if you prefer it sweeter, add up to 1 additional teaspoon coconut sugar and stir until dissolved.

If using toasted shredded coconut, lightly toast 1 tsp shredded coconut in a dry skillet over medium heat for 1–2 minutes until fragrant and golden, watching carefully so it doesn't burn. Sprinkle toasted coconut and a small dusting (0.25 tsp) of ground cinnamon on top of the latte.