# Components:
→ Gingerbread Syrup
01 - 2 tablespoons brown sugar
02 - 2 tablespoons water
03 - 1 tablespoon molasses
04 - ½ teaspoon ground ginger
05 - ¼ teaspoon ground cinnamon
06 - ⅛ teaspoon ground nutmeg
07 - Pinch of ground cloves
08 - Pinch of salt
→ Toasted Coconut
09 - 2 tablespoons unsweetened shredded coconut
→ Matcha Latte
10 - 2 teaspoons high-quality matcha powder
11 - ¼ cup hot water (approximately 175°F)
12 - 1 cup chilled coconut milk (or almond/oat milk)
13 - ½ cup ice cubes
→ Garnish (optional)
14 - Whipped cream (dairy-based or coconut-based)
15 - Extra toasted coconut
16 - Pinch of cinnamon
# Directions:
01 - Combine brown sugar, water, molasses, ground ginger, cinnamon, nutmeg, cloves, and salt in a small saucepan. Heat over medium until sugar dissolves and mixture simmers. Remove from heat and allow to cool.
02 - Toast shredded coconut in a dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 2 to 3 minutes. Set aside to cool.
03 - Whisk matcha powder with hot water until smooth and frothy, using a bamboo whisk or milk frother for best texture.
04 - In a shaker or large glass, mix chilled coconut milk, 2 tablespoons gingerbread syrup, and ice cubes. Add prepared matcha and shake or stir thoroughly.
05 - Divide the mixture into two glasses. Garnish with whipped cream, extra toasted coconut, and a pinch of cinnamon if desired. Serve immediately.
