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 iced matcha latte quickly became my favorite holiday treat to share with 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/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.
Pin it Enjoying this drink together always brings warm memories of cozy holiday afternoons with family.
Notes
Try with oat milk for a different flavor. Syrup keeps in the fridge for up to 1 week.
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.
Pin it This iced matcha latte is a delightful blend of warming spices and refreshing creaminess, perfect for any season.
Frequently Asked Questions
- → How do I make the gingerbread syrup?
Simmer brown sugar, water, molasses, and spices like ginger, cinnamon, nutmeg, cloves, and a pinch of salt over medium heat until the sugar dissolves. Then cool before use.
- → Can I substitute the coconut milk?
Yes, almond or oat milk can be used as alternatives for a different flavor and texture.
- → What’s the best way to toast shredded coconut?
Toast shredded coconut in a dry skillet over medium-low heat, stirring frequently until golden 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/175°F) until smooth and frothy using a bamboo whisk or milk frother.
- → Can I adjust the sweetness of the drink?
Absolutely. Add more or less gingerbread syrup according to your taste preferences.
- → Is this drink suitable for vegans?
Yes, by using coconut-based whipped cream and plant-based milk, this drink is vegan friendly.