Ginger Matcha Latte with Coconut Milk
A creamy and invigorating latte combining the earthiness of matcha, the warmth of fresh ginger, and the richness of coconut milk. This general-inspired cocktails & drinks (vegan) ready in about 10 minutes brings together matcha powder, 175°F hot water, grated 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.
Ingredients
- 1 tsp matcha powder
- 2 oz, 175°F hot water
- 1 tsp, grated fresh ginger root
- 6 oz coconut milk
- 1 tbsp honey
- 1/4 tsp ground cinnamon
Instructions
- 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.
- 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.
- Step 3: Remove the coconut milk from heat and strain out the ginger pieces. Stir in 1 tbsp honey until fully dissolved.
- Step 4: Pour the warm coconut milk mixture slowly into the matcha bowl while whisking gently to combine.
- Step 5: Pour the latte into a mug and sprinkle 1/4 tsp ground cinnamon on top for a warming aromatic finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger Matcha Latte with Coconut Milk take to make?
Total time is about 10 minutes (5 min prep + 5 min cook). Most home bartenders find this fits a single afternoon; scale up the batch for parties or pitchers.
How do I store leftover Ginger Matcha Latte with Coconut Milk?
Refrigerate any leftover ginger matcha latte with coconut milk in a sealed pitcher or jar for up to 3–4 days. Do not reheat — drinks are served chilled. If the recipe uses sparkling water or fresh herbs, hold those back and add fresh just before pouring so the drink stays bright and fizzy.
Can I substitute ingredients in Ginger Matcha Latte with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger Matcha Latte with Coconut Milk for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ginger Matcha Latte with Coconut Milk vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
