Pin 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.
Pin 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)
Pin 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.