Toasted Coconut Gingerbread Matcha

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 recipe has become my go-to for holiday gatherings because it brings warmth and freshness all at once.

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.

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Sharing this iced matcha with my family has become a special holiday tradition we all look forward to.

Notes

For a vegan version use coconut-based whipped cream and try oat milk for a different flavor.

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.

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This iced matcha latte is the perfect blend of spicy and creamy, ready to enjoy anytime you need a cozy boost.

Recipe FAQs

→ How do I make the gingerbread syrup?

Simmer brown sugar, molasses, water, and spices including ginger, cinnamon, nutmeg, cloves, and salt until the sugar dissolves, then let it cool.

→ What’s the best way to toast the coconut?

Toast shredded coconut in a dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 2-3 minutes.

→ Can I substitute the coconut milk?

Yes, almond or oat milk can be used as alternatives for a different flavor profile or dietary needs.

→ How should I prepare the matcha?

Whisk matcha powder with hot water around 80°C until smooth and frothy using a bamboo whisk or milk frother.

→ How can I adjust the sweetness?

Modify the amount of gingerbread syrup added according to your preferred sweetness level.

→ Is this suitable for vegans?

Yes, using coconut-based milk and whipped cream makes this suitable for a vegan diet.