# Components:
→ Gingerbread Syrup
01 - 2 tbsp brown sugar
02 - 2 tbsp water
03 - 1 tbsp molasses
04 - 1/2 tsp ground ginger
05 - 1/4 tsp ground cinnamon
06 - 1/8 tsp ground nutmeg
07 - Pinch of ground cloves
08 - Pinch of salt
→ Toasted Coconut
09 - 2 tbsp unsweetened shredded coconut
→ Matcha Latte
10 - 2 tsp high-quality matcha powder
11 - 1/4 cup hot water (about 175°F, not boiling)
12 - 1 cup chilled coconut milk (or almond/oat milk substitute)
13 - 1/2 cup ice cubes
→ Garnish (optional)
14 - Whipped cream (dairy 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. Simmer over medium heat, stirring until sugar dissolves. Remove from heat and allow to cool.
02 - In a dry skillet over medium-low heat, toast shredded coconut while stirring frequently until golden and fragrant, about 2 to 3 minutes. Set aside.
03 - Whisk matcha powder with hot water in a bowl until smooth and frothy, using a bamboo whisk or milk frother for best results.
04 - In a shaker or large glass, mix chilled coconut milk, 2 tablespoons of gingerbread syrup (adjust to taste), and ice cubes. Add prepared matcha and stir or shake thoroughly.
05 - Pour into two serving glasses. Garnish with whipped cream, extra toasted coconut, and a pinch of cinnamon if desired. Serve immediately.
