# What You'll Need:
→ 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 ground cloves
08 - Pinch salt
→ Toasted Coconut
09 - 2 tablespoons unsweetened shredded coconut
→ Matcha Latte
10 - 2 teaspoons high-quality matcha powder
11 - 1/4 cup hot water at 175°F (not boiling)
12 - 1 cup chilled coconut milk (or almond/oat milk as substitute)
13 - 1/2 cup ice cubes
→ Garnish (optional)
14 - Whipped cream (dairy or coconut-based)
15 - Extra toasted coconut
16 - Pinch ground cinnamon
# How To Make It:
01 - Combine brown sugar, water, molasses, ground ginger, cinnamon, nutmeg, cloves, and salt in a small saucepan. Heat over medium, stirring until sugar dissolves and syrup simmers. Remove from heat and cool.
02 - Over medium-low heat, toast shredded coconut in a dry skillet, stirring frequently until golden and aromatic, about 2 to 3 minutes. Set aside.
03 - Whisk matcha powder with hot water using a bamboo whisk or milk frother until smooth and frothy.
04 - In a shaker or large glass, mix chilled coconut milk, 2 tablespoons of prepared gingerbread syrup, and ice cubes. Add the whisked matcha and stir or shake thoroughly.
05 - Divide the mixture into two glasses. Garnish with whipped cream, toasted coconut, and a sprinkle of cinnamon if desired. Serve immediately.
