Next to espresso and chai, matcha holds it’s place as one of my all time favorite coffeehouse drinks. The first time I tried an icy cold matcha latte, not only was I intrigued by the beautiful color in my cup but the flavor was confusing…did I like it?…sip after sip I tried to convince myself that I did not like it…but then I was hooked. I searched high and low for a stash of my very own matcha powder. It is pricey stuff, but a little goes a long way. Matcha Latte Panna Cotta is everything I love about Matcha Lattes in a creamy spoonable dessert. Coconut milk makes it luscious and decadent. Serve it simple with a few berries or whip up some coconut cream, even test out that new aquafaba whipped topping recipe that everyone is raving about.
- 1/2 tsp agar agar powder
- 1 1/2 tsp matcha powder
- 3 tbsp sweetener of choice ( I used truvia)
- 1 cup full fat canned coconut milk
- 1/2 tsp vanilla extract
- 1/3 cup water
- pinch of salt
Step 1 – measure out all of the ingredients and have them ready before starting. Agar agar sets at room temperature so we must work quickly. Add the matcha, agar agar and salt to a small saucepan; pour in the water and use a whisk to break up any lumps. Turn on heat to medium setting and bring to a boil, whisking constantly to prevent the agar from settling to the bottom. Let boil for 1 minute before adding coconut milk and sugar, at this point taste and adjust sweetness to taste if needed, turn off heat add vanilla and pour mixture into desired molds. Refrigerate at least 2 hours or overnight.
Step 3 – unmold panna cotta if desired or leave in the molds and top with fruit, whipped cream or anything that sounds good to you. Enjoy!