Save 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 quickly became a holiday favorite in my home, bringing together comforting spices and refreshing matcha in one delightful drink.
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 or oat milk), 1/2 cup ice cubes
- Garnish (optional): Whipped cream (dairy or coconut-based), extra toasted coconut, pinch of cinnamon
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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.
Save It’s been wonderful sharing this recipe during festive gatherings with family, creating cozy moments over every sip.
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)
Save Enjoy this festive treat as a special pick-me-up any time you need a cozy yet refreshing break.
Recipe FAQ
- → How do I make the gingerbread syrup?
Combine brown sugar, water, molasses, ground ginger, cinnamon, nutmeg, cloves, and salt in a saucepan. Simmer until sugar dissolves, then cool before use.
- → What is the best way to toast the coconut?
Toast unsweetened shredded coconut in a dry skillet over medium-low heat, stirring frequently until golden and fragrant, about 2–3 minutes.
- → How should I prepare the matcha for this drink?
Whisk high-quality matcha powder with hot water (around 80°C) until smooth and frothy, using a bamboo whisk or milk frother.
- → Can I substitute the coconut milk with other plant-based milks?
Yes, almond or oat milk can be used as alternatives, though coconut milk offers the creamiest texture and flavor balance.
- → How can I adjust the sweetness of this drink?
Modify the amount of gingerbread syrup added according to your taste preference for more or less sweetness.
- → Is it necessary to use whipped cream as garnish?
Whipped cream is optional and can be omitted or substituted with coconut-based versions for added creaminess and presentation.
