Toasted Coconut Gingerbread Iced

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 love serving this during the holidays because it feels indulgent but also light and energizing from the matcha.

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.

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Sharing this recipe always brings my family together, sipping the latte and enjoying the holiday spirit.

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

Per serving: Calories 150, Total Fat 7 g, Carbohydrates 22 g, Protein 2 g

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This iced matcha latte is the perfect balance of spice and creaminess for any festive occasion.

Recipe Help & FAQs

→ How do I make the gingerbread syrup?

Combine brown sugar, water, molasses, ground ginger, cinnamon, nutmeg, cloves, and a pinch of salt in a saucepan. Simmer over medium heat, stirring until sugar dissolves, then cool before use.

→ Can I use a milk alternative for the latte?

Yes, coconut milk is recommended, but almond or oat milk can be used as substitutes for different flavor profiles.

→ How do I toast the shredded coconut properly?

Toast shredded coconut in a dry skillet over medium-low heat, stirring frequently for 2–3 minutes until golden and fragrant.

→ What is the best way to prepare the matcha powder?

Whisk matcha powder with hot water (about 80°C) until smooth and frothy, using a bamboo whisk or milk frother for optimal texture.

→ How should I serve this chilled beverage?

Combine chilled coconut milk, gingerbread syrup, ice cubes, and prepared matcha in a shaker or glass. Shake or stir well, then pour into glasses and garnish with whipped cream and toasted coconut if desired.

→ Is this suitable for gluten-free and vegetarian diets?

Yes, the ingredients are gluten-free and the beverage is vegetarian-friendly. Using plant-based milk and whipped cream keeps it suitable for vegan diets as well.