# What You'll Need:
→ 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 (approximately 175°F), not boiling
12 - 1 cup chilled coconut milk (or almond/oat milk substitute)
13 - 1/2 cup ice cubes
→ Garnish (optional)
14 - Whipped cream (dairy or coconut-based)
15 - Extra toasted coconut
16 - Pinch cinnamon
# Directions:
01 - Combine brown sugar, water, molasses, ground ginger, cinnamon, nutmeg, cloves, and salt in a small saucepan. Heat over medium, stirring until the sugar dissolves and the mixture simmers. Remove from heat and let cool.
02 - Place shredded coconut in a dry skillet over medium-low heat. Stir frequently until golden and fragrant, about 2 to 3 minutes. Remove from heat and set aside.
03 - Whisk matcha powder with hot water in a bowl until smooth and frothy, using a bamboo whisk or milk frother for best results.
04 - In a shaker or large glass, mix chilled coconut milk, 2 tablespoons gingerbread syrup, and ice cubes. Add the prepared matcha, then shake or stir thoroughly.
05 - Pour the mixture evenly into two glasses. Top with whipped cream, extra toasted coconut, and a pinch of cinnamon if desired. Serve immediately.
