Save to Pinterest 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.
I first served this during the holidays and it quickly became a seasonal favorite among my friends and family.
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.
Save to Pinterest This recipe always sparks joy and warmth during family gatherings, making every sip a memorable moment.
Notes
Adjust sweetness by adding more or less gingerbread syrup. For a vegan version, use coconut based whipped cream. Try with oat milk for a different flavor.
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.
Save to Pinterest This iced matcha latte is the perfect blend of spice and creaminess for any time you need a cozy lift.
Recipe FAQs
- → How do I make the gingerbread syrup?
Simmer brown sugar, water, molasses, and warming spices like ginger, cinnamon, nutmeg, and cloves until the sugar dissolves. Cool before using.
- → What’s the best way to toast coconut?
Toast shredded coconut in a dry skillet over medium-low heat, stirring frequently until it becomes golden brown and fragrant, about 2 to 3 minutes.
- → How should I prepare matcha for this drink?
Whisk high-quality matcha powder with hot water (around 80°C) until smooth and frothy, using a bamboo whisk or a milk frother for a creamy texture.
- → Can I substitute coconut milk with other plant-based milks?
Yes, almond or oat milk can be used as alternatives to coconut milk, altering flavor slightly but maintaining a creamy consistency.
- → How can I adjust the sweetness level?
Modify the amount of gingerbread syrup added to the drink according to your preferred sweetness.