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 refreshing drink quickly became my go-to treat during the holiday season I love how the gingerbread syrup adds warmth while the matcha keeps it vibrant
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 (23 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 This recipe has brought many cozy family moments especially during chilly evenings when we gather to share stories and warm drinks
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
Calories 150 Total Fat 7 g Carbohydrates 22 g Protein 2 g per serving
Save This iced matcha is perfect for holiday gatherings and makes a thoughtful homemade gift
Recipe FAQs
- → How is the gingerbread flavor achieved?
It comes from a homemade syrup combining brown sugar, molasses, and warm spices like ginger, cinnamon, nutmeg, and cloves simmered together.
- → What type of milk works best for this drink?
Chilled coconut milk is used for creaminess and flavor, but almond or oat milk can be good alternatives.
- → How do you prepare the toasted coconut?
Shredded coconut is dry toasted in a skillet over medium-low heat until golden and fragrant, enhancing its nutty profile.
- → What is the ideal temperature for mixing matcha?
Use hot water around 80°C (175°F) to whisk the matcha powder, ensuring smoothness without bitterness.
- → Can the sweetness be adjusted?
Yes, you can vary the amount of gingerbread syrup to suit your desired level of sweetness.
- → What tools are recommended for preparing this drink?
A small saucepan for syrup, skillet for toasting coconut, whisk or milk frother for matcha, and a shaker or large glass to combine ingredients.