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.
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.
Save 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
Save 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.