# Components:
→ 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 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 - 1/4 cup hot water (about 175°F, not boiling)
12 - 1 cup chilled coconut milk (can substitute almond or oat milk)
13 - 1/2 cup ice cubes
→ Garnish (optional)
14 - Whipped cream (dairy or coconut-based)
15 - Extra toasted coconut
16 - Pinch of cinnamon
# Method steps:
01 - In a small saucepan, combine brown sugar, water, molasses, ground ginger, cinnamon, nutmeg, cloves, and salt. Heat over medium until sugar dissolves and mixture simmers. Remove from heat and allow to cool.
02 - Toast shredded coconut in a dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 2 to 3 minutes. Set aside.
03 - In a bowl, whisk matcha powder with hot water until smooth and frothy, using a bamboo whisk or milk frother for best texture.
04 - In a shaker or large glass, mix chilled coconut milk, 2 tablespoons prepared gingerbread syrup (adjust to taste), and ice cubes. Add the whisked matcha, then shake or stir thoroughly.
05 - Pour the beverage into two glasses. Garnish with whipped cream, extra toasted coconut, and a pinch of cinnamon if desired. Serve immediately.
