Coconut Ginger Matcha Latte (Print Version)

A warming blend of coconut milk, ginger, and matcha that supports winter wellness with rich antioxidants.

# 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)

# Directions:

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 and strain out the ginger slices. Return the infused coconut milk to the saucepan.
03 - Whisk matcha powder with 2 to 3 tablespoons hot (not boiling) water in a small bowl until smooth and frothy.
04 - Whisk 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 Advice:

01 -
  • Antioxidant-rich and immune boosting
  • Creamy vegan and dairy-free option
02 -
  • Use canned coconut milk for extra creaminess
  • Adjust sweetener to your taste or use agave for a vegan option
03 -
  • Do not let the milk boil to preserve flavor and texture
  • Whisk matcha thoroughly until frothy for best taste
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