Toasted Coconut Gingerbread Matcha

A festive, creamy iced matcha latte infused with warming gingerbread spices and the nutty crunch of toasted coconut. Perfect for a cozy yet refreshing treat.

This recipe became a holiday favorite in my house for its unique blend of flavors and simple preparation.

Ingredients

• Gingerbread Syrup: 2 tbsp brown sugar, 2 tbsp water, 1 tbsp molasses, 1/2 tsp ground ginger, 1/4 tsp ground cinnamon, 1/8 tsp ground nutmeg, Pinch of ground cloves, Pinch of salt
• Toasted Coconut: 2 tbsp unsweetened shredded coconut
• Matcha Latte: 2 tsp high-quality matcha powder, 1/4 cup hot water (not boiling, about 80°C/175°F), 1 cup coconut milk (chilled or substitute with almond/oat milk), 1/2 cup ice cubes
• Garnish (optional): Whipped cream (dairy or coconut-based), Extra toasted coconut, Pinch of cinnamon

Instructions

Make the Gingerbread Syrup:

In a small saucepan, combine brown sugar, water, molasses, ginger, cinnamon, nutmeg, cloves, and salt. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat let cool.

Toast the Coconut:

In a dry skillet over medium-low heat, toast shredded coconut, stirring frequently, until golden and fragrant (2 3 minutes). Set aside.

Prepare the Matcha:

In a bowl, whisk matcha powder with hot water until smooth and frothy (use a bamboo whisk or milk frother for best results).

Assemble:

In a shaker or large glass, combine chilled coconut milk, 2 tbsp gingerbread syrup (or to taste), and ice cubes. Add prepared matcha and shake or stir well.

Serve:

Pour into two glasses. Top with whipped cream, extra toasted coconut, and a pinch of cinnamon if desired. Serve immediately.

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This drink always brings my family together during chilly winter evenings, making our gatherings extra special.

Required Tools

Small saucepan, Skillet, Whisk (preferably a bamboo matcha whisk) or milk frother, Shaker or large glass, Measuring spoons and cups

Allergen Information

Contains coconut (tree nut). Free from gluten, eggs, soy, and dairy if using plant-based milk and whipped cream. Always check labels for possible allergen cross-contamination.

Nutritional Information

Calories: 150. Total Fat: 7 g. Carbohydrates: 22 g. Protein: 2 g (per serving)

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Enjoy this delightful blend of spices and textures as a perfect pick-me-up anytime.

Recipe Questions

→ How do I toast coconut properly?

Toast shredded unsweetened coconut in a dry skillet over medium-low heat, stirring frequently until golden and fragrant, about 2–3 minutes. Watch closely to avoid burning.

→ What’s the best way to prepare matcha for this drink?

Whisk high-quality matcha powder with hot water (around 80°C/175°F) until smooth and frothy using a bamboo whisk or milk frother for optimal texture and flavor.

→ Can I use other plant-based milks besides coconut?

Yes, almond or oat milk work well as substitutes, offering different flavors while maintaining creaminess in the drink.

→ How should I store the gingerbread syrup?

Keep the gingerbread syrup refrigerated in a sealed container for up to one week to preserve freshness and flavor.

→ Is it possible to adjust the sweetness?

Absolutely, you can add more or less gingerbread syrup according to your taste preference for a sweeter or milder touch.