Coconut Ginger Matcha Latte (Printable Page)

Warm coconut milk infused with ginger and matcha offers a soothing and antioxidant-rich winter boost.

# What You'll Need:

→ 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)

# Step-by-Step Guide:

01 - In a small saucepan over medium heat, combine coconut milk and ginger slices. Heat gently until steaming but not boiling, about 3 to 4 minutes, allowing the ginger to infuse.
02 - Remove from heat. Strain out the ginger slices and return the milk to the saucepan.
03 - In a small bowl, whisk the matcha powder with 2 to 3 tablespoons hot (not boiling) water 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 to low heat and whisk until hot and frothy, taking care not to boil.
06 - Pour into mugs and serve immediately. Optionally, dust with extra matcha powder or a sprinkle of cinnamon.

# Expert Tips:

01 -
  • Rich in antioxidants for immune support
  • Creamy vegan & dairy-free delight
02 -
  • Use canned coconut milk for extra creaminess.
  • Adjust sweetener to taste or use agave for a vegan option.
03 -
  • Do not boil the latte to preserve matcha flavor.
  • Use fresh ginger for the best infusion.
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