Description
A cozy fusion of earthy matcha and warm gingerbread spices! This creamy Gingerbread Matcha Latte is lightly sweetened with molasses and perfect for sipping through the holiday season — a fun twist on classic matcha that blends festive flavors with comforting warmth.
Ingredients
Main Ingredients
- 1 tsp matcha powder
- 2–3 tbsp hot water (not boiling — about 175°F / 80°C)
- 1 cup milk (dairy or non-dairy; oat milk recommended)
- 1 tbsp molasses
- 1 tbsp maple syrup or brown sugar
- ¼ tsp ground ginger
- ⅛ tsp cinnamon
- Pinch of nutmeg
- ½ tsp vanilla extract
Optional Toppings
- Frothed milk
- Cinnamon sprinkle
- Dairy-free whipped cream
Instructions
- Prepare the Matcha: In a small bowl, whisk matcha powder with 2 to 3 tablespoons of hot water (around 175°F / 80°C) until frothy and smooth, ensuring no lumps remain.
- Heat Spiced Milk: In a saucepan over medium heat, combine the milk, molasses, maple syrup or brown sugar, ground ginger, cinnamon, and nutmeg. Heat gently until the mixture is steaming but not boiling, stirring occasionally to blend flavors and dissolve sweeteners.
- Add Vanilla and Froth: Stir in the vanilla extract and, if desired, froth the milk using a handheld frother or whisk to create a creamy texture.
- Assemble the Latte: Pour the prepared matcha into a mug and carefully top with the spiced steamed milk mixture.
- Garnish and Serve: Optionally garnish with a sprinkle of cinnamon or a dollop of dairy-free whipped cream. Enjoy immediately while warm.
Notes
- Adjust sweetness by adding more or less maple syrup to taste.
- For a stronger matcha flavor, use 1 ½ to 2 teaspoons of matcha powder instead of 1 teaspoon.
- To keep it vegan, opt for plant-based milks like oat, almond, or coconut milk and use vegan whipped cream.
- For an iced version, pour the prepared matcha and spiced milk over ice cubes.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Beverage, Tea Drink
- Method: Stovetop
- Cuisine: Asian-Inspired, Holiday Fusion
