Ginger Matcha Latte with Coconut Milk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy and invigorating latte combining the earthiness of matcha, the warmth of fresh ginger, and the richness of coconut milk. This recipe (vegan), ready in about 10 minutes, brings together matcha powder, hot water, fresh ginger root for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 150 calories and feeds 1, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 5 min Serves 1 Cocktails cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Sift 1 tsp matcha powder into a bowl to remove lumps. Add 2 oz hot water at 175°F and whisk vigorously in a zigzag motion for 30 seconds until frothy and smooth.
  2. Step 2: In a small saucepan, combine 6 oz coconut milk with 1 tsp grated fresh ginger root. Heat over medium until steaming but not boiling, about 3 minutes, stirring occasionally.
  3. Step 3: Remove the coconut milk from heat and strain out the ginger pieces. Stir in 1 tbsp honey until fully dissolved.
  4. Step 4: Pour the warm coconut milk mixture slowly into the matcha bowl while whisking gently to combine.
  5. Step 5: Pour the latte into a mug and sprinkle 1/4 tsp ground cinnamon on top for a warming aromatic finish.

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