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 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

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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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)

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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.