# What Goes In:
→ Gingerbread Syrup
01 - 2 tablespoons brown sugar
02 - 2 tablespoons water
03 - 1 tablespoon molasses
04 - 1/2 teaspoon ground ginger
05 - 1/4 teaspoon ground cinnamon
06 - 1/8 teaspoon ground nutmeg
07 - Pinch ground cloves
08 - Pinch salt
→ Toasted Coconut
09 - 2 tablespoons unsweetened shredded coconut
→ Matcha Latte
10 - 2 teaspoons high-quality matcha powder
11 - 1/4 cup hot water (about 175°F)
12 - 1 cup chilled coconut milk (or almond/oat milk)
13 - 1/2 cup ice cubes
→ Garnish (optional)
14 - Whipped cream (dairy or coconut-based)
15 - Extra toasted coconut
16 - Pinch cinnamon
# How to Make It:
01 - Combine brown sugar, water, molasses, ground ginger, cinnamon, nutmeg, cloves, and salt in a small saucepan. Bring to a 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, stirring frequently, until golden and fragrant, about 2 to 3 minutes. Set aside.
03 - In a bowl, whisk matcha powder with hot water until smooth and frothy, using a bamboo whisk or milk frother for best results.
04 - In a shaker or large glass, combine chilled coconut milk, 2 tablespoons of gingerbread syrup (adjust to taste), and ice cubes. Add prepared matcha and shake or stir well.
05 - Pour into two glasses. Top with whipped cream, extra toasted coconut, and a pinch of cinnamon if desired. Serve immediately.
