Matcha latte with a hint of ginger topped with whipped vanilla coconut cream. This matcha ginger latte with vanilla coconut whipped cream is delicious and the perfect morning pick me up.
I just got back from a three day vacation, and I’m ready for another one. It’s always so hard to get back to reality after coming back from vacation, don’t you think? We were in Los Angeles to celebrate my youngest sister’s 25th birthday and packed the weekend with a ton of delicious food from the 626 Night Market and Smorgasburg. From cherry blossom ice cream bars to lobster nests, we wanted to try everything. And most definitely did with no regrets.
But when you pack your weekend with so many activities, you come back wanting another vacation. So I’m going to need a little pick me up to get me through the rest of the week. Going back to work the day after coming back from my trip? I set an alarm every 5 minutes for a half hour and only heard half of them. Lol.
So let’s talk about this matcha ginger latte. I recently had one at a local matcha cafe and immediately fell in love with it. The unique earthy taste of matcha with a hint of spicy ginger. It’s warm and comforting. Topped with vanilla coconut whipped cream, this matcha ginger latte is exactly what I need for a quick pick me up and for when the weather starts to cool down.
In a small bowl, whisk together matcha powder and water until the matcha powder has dissolved. In a small pot, add almond milk and pour in the liquid matcha. Add a piece of ginger to the pot and heat the matcha almond milk for several minutes. Stir every once in awhile.
Add maple syrup to sweeten the matcha ginger almond milk.
Pour the matcha ginger latte into a cup.
In a large mixing bowl, add cold coconut milk with vanilla extract. Use a hand mixer to beat the coconut milk until it thickens and peaks form.
Add a dollop of vanilla coconut whipped cream over the matcha ginger latte.
Serve the matcha ginger latte with vanilla coconut whipped cream warm.
Enjoy!
- 1 teaspoon matcha powder
- 2 tablespoon water
- 1½ cup almond milk
- 2 teaspoons maple syrup
- 2 quarter sized pieces of ginger
- ½ cup cold coconut milk
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- In a small bowl, whisk together matcha powder and water until the matcha powder has dissolved. In a small pot, add almond milk and pour in the liquid matcha. Add a piece of ginger to the pot and heat the matcha almond milk for several minutes. Stir every once in awhile.
- Add maple syrup to sweeten the matcha ginger almond milk.
- Pour the matcha ginger latte into a cup.
- In a large mixing bowl, add cold coconut milk with vanilla extract and powdered sugar. Use a hand mixer to beat the coconut milk until it thickens and peaks form.
- Add a dollop of vanilla coconut whipped cream over the matcha ginger latte.
- Serve the matcha ginger latte with vanilla coconut whipped cream warm.
I tried cow’s whole milk, with my own matcha whipped cream=) Not to be too annoying, but what exactly do you mean by a quarter sized ginger piece? Like the diameter and thickness of a quarter? I did pieces bigger than that, and wouldn’t have minded more ginger flavor, but I like ginger to be pretty strong=) It was bringing me back a little to East African ginger milk tea–thank you!
Yes, ginger about the size of a quarter. I didn’t want to make it too strong in ginger flavor since not everyone likes that strong taste. Definitely add more if you like ginger!
Lovely, Andrea!
Fantastic recipes, how did you are making actions & reactions on food? It’s a real magical thing.
Looks nice… !!!
I didn’t realize that you are based in SF! I just moved to Concord and I can’t wait to have some time to explore the foodie side of the city. I’m going to look on your blog for any dim sum recommendations. I’m originally from PA so we don’t have anything like what’s available in CA.
Message me if you need recommendations =)
This recipe sounds absolutely wonderful. I will definitely get all of these ingredients to try. Thank you Andrea!
oooh I could drink this right now 🙂