Coconut Ginger Matcha Latte (Printable)

A cozy blend of coconut milk, ginger, and matcha offering natural antioxidants and a comforting winter boost.

# Components:

→ Base

01 - 2 cups unsweetened coconut milk, well shaken
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

# Method:

01 - Combine coconut milk and sliced ginger in a small saucepan and heat over medium until steaming but not boiling, approximately 3 to 4 minutes.
02 - Remove from heat and strain out the ginger slices, returning the infused 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 the matcha mixture, maple syrup (or honey), turmeric, black pepper, and vanilla extract into the warm coconut milk.
05 - Return the mixture to low heat and whisk until hot and frothy without boiling.
06 - Pour into mugs and serve immediately. Optionally dust with extra matcha or cinnamon.

# Expert Advice:

01 -
  • Rich in antioxidants from matcha and turmeric
  • Vegan, dairy-free, and gluten-free
02 -
  • Using canned coconut milk adds extra creaminess.
  • Adjust sweetener as preferred including agave for vegan option.
03 -
  • Do not boil the milk to preserve the delicate matcha flavor.
  • Use fresh ginger slices to enhance infusion.
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