# What You’ll Need:
→ Gingerbread Syrup
01 - 2 tablespoons brown sugar
02 - 2 tablespoons water
03 - 1 tablespoon molasses
04 - ½ teaspoon ground ginger
05 - ¼ teaspoon ground cinnamon
06 - ⅛ teaspoon ground nutmeg
07 - Pinch of ground cloves
08 - Pinch of salt
→ Toasted Coconut
09 - 2 tablespoons unsweetened shredded coconut
→ Matcha Latte
10 - 2 teaspoons high-quality matcha powder
11 - ¼ cup hot water (approximately 175°F, not boiling)
12 - 1 cup chilled coconut milk (or almond/oat milk as substitute)
13 - ½ cup ice cubes
→ Garnish (optional)
14 - Whipped cream (dairy or coconut-based)
15 - Extra toasted coconut
16 - Pinch of ground cinnamon
# Directions:
01 - Combine brown sugar, water, molasses, ground ginger, cinnamon, nutmeg, cloves, and salt in a small saucepan. Heat over medium, stirring until sugar dissolves and syrup simmers. Remove from heat and allow to cool.
02 - In a dry skillet over medium-low heat, toast shredded coconut while stirring frequently until golden and aromatic, about 2 to 3 minutes. Remove from heat and set aside.
03 - Whisk matcha powder with hot water until smooth and frothy using a bamboo whisk or milk frother.
04 - In a shaker or large glass, mix chilled coconut milk, 2 tablespoons of gingerbread syrup (adjust to taste), and ice cubes. Add prepared matcha and shake or stir thoroughly.
05 - Pour into two glasses. Top with whipped cream, toasted coconut, and a sprinkle of cinnamon if desired. Serve immediately.
