Coconut Ginger Matcha Latte (Print)

Creamy coconut latte infused with ginger and matcha, ideal for a warming winter beverage.

# Ingredients:

→ Base

01 - 2 cups unsweetened coconut milk (carton or canned, shaken well)
02 - 1-inch piece fresh ginger, peeled and thinly sliced
03 - 1 to 2 tablespoons maple syrup or honey (to taste)

→ Flavor & Boosters

04 - 2 teaspoons high-quality matcha green tea powder
05 - 1/4 teaspoon ground turmeric (optional)
06 - Pinch of black pepper (optional)
07 - 1/2 teaspoon pure vanilla extract (optional)

# Instructions:

01 - Combine coconut milk and ginger slices in a small saucepan over medium heat. Heat gently until steaming, about 3 to 4 minutes, ensuring ginger infuses flavor without boiling.
02 - Remove from heat, strain out ginger slices, and return coconut milk to the saucepan.
03 - Whisk matcha powder with 2 to 3 tablespoons of hot, not boiling, water in a small bowl until smooth and frothy.
04 - Whisk matcha mixture, sweetener, turmeric, black pepper, and vanilla extract into the warm coconut milk.
05 - Return saucepan to low heat. Whisk continuously until the latte is hot and frothy without boiling.
06 - Pour into mugs and serve immediately. Optionally dust with extra matcha or cinnamon.

# Pro Tips:

01 -
  • Rich in antioxidants
  • Supports immune health
02 -
  • For extra creaminess, use canned coconut milk
  • Adjust sweetener to taste or use agave for a vegan option
03 -
  • Use freshly peeled ginger for best flavor
  • Whisk matcha powder thoroughly to avoid clumps
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