Pin It 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 making this iced matcha during the holiday season because it brings warmth and refreshment in every sip.
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 Sharing this iced matcha with my family has become a beloved holiday tradition full of cozy moments.
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)
Pin It Enjoy this festive treat as a perfect blend of spice and creaminess that delights the senses every time.
Questions About This Recipe
- → How do I make the gingerbread syrup?
Simmer brown sugar, water, molasses, and warming spices like ginger, cinnamon, nutmeg, cloves, and salt until the sugar dissolves, then let cool.
- → What’s the best way to toast coconut?
In a dry skillet over medium-low heat, stir shredded coconut frequently until it turns golden and fragrant, about 2–3 minutes.
- → How should I prepare the matcha?
Whisk high-quality matcha powder with hot water (not boiling) until smooth and frothy, using a bamboo whisk or milk frother.
- → Can I adjust the sweetness?
Yes, add more or less gingerbread syrup to taste when mixing the drink.
- → Are there dairy-free options?
Use coconut-based whipped cream and plant milks like coconut or oat to keep it dairy-free and vegetarian friendly.
- → How long does the gingerbread syrup keep?
Store it in the fridge for up to one week for freshness and flavor retention.